Zucchini Crisp (Apple Crisp)

• Zucchini Mixture
• 8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Crust Mixture
• 4 cups all-purpose flour
• 2 cups sugar
• 1 1/2 cups cold butter
• 1 teaspoon ground cinnamon

1. ZUCCHINI MIXTURE:
2. In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
3. Add sugar, cinnamon and nutmeg and cook for a minute more.
4. Remove from heat and let sit.
5. CRUST MIXTURE:
6. For crust, mix flour, and sugar in a large bowl.
7. Cut in cold butter until mixture resembles pea size coarse crumbs.
8. Stir 1/2 cup of the flour mixture into zucchini and mix well.
9. Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
10. Spread zucchini mixture over crust in pan.
11. Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
12. Bake at 375u0b0F for 35-40 minutes.

zucchini, zucchini, lemon juice, sugar, ground cinnamon, ground nutmeg, crust, allpurpose, sugar, cold butter, ground cinnamon

Taken from www.food.com/recipe/zucchini-crisp-apple-crisp-104182 (may not work)