Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c zucchini (peeled) (aprox 3
: lbs) -- seeded and chopped
2/3 cn lemon juice
1 c sugar
1 ts ground cinnamon
1/2 ts ground nutmeg
: CRUST
4 c all-purpose flour
2 c sugar
1 1/2 c cold butter or margarine
1 ts ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and
lemon juice for 15-20 minutes or until zucchini is tender. Add sugar,
cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat;
set aside. For crust, combine the flour and sugar in a bowl; cut in
butter until the mixure resembles coarse crumbs. Stir 1/2 cup into
zucchini mixture. Press half of remainig crust mixture into a greased
15-in x 10-in, x 1-in. baking pan. Spread zucchini over top; crumble
remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake
at 375 for 35-40 minutes or until golden and bubbly.

Recipe By : Reminisce Magazine/August 96

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