Zucchini Crisp

• FOR THE CRUST:
• 4 cups Flour
• 2 cups Sugar
• 1/2 teaspoons Salt
• 3/4 pounds Butter
• _____
• FOR THE FILLING:
• 8 cups Zucchini, Peeled, Seeded, Sliced
• 2/3 cups Lemon Juice
• 1 cup Sugar
• 1/2 teaspoons Nutmeg
• 1-1/2 teaspoon Cinnamon, Divided

1. Preheat oven to 375.
2. Prepare the pastry by combining the flour, sugar, and salt in a large bowl. Cut in the butter or margarine until crumbly.
3. Press half the mixture in the bottom of a greased 9x13 pan. Save the other half of the mixture for later.
4. Bake for about 10 minutes, then remove from oven and set aside.
5. Cut the zucchini in slices about the size of apple slices.
6. In a sauce pan, cook the zucchini in lemon juice until tender, about 10-15 minutes.
7. Add the sugar, nutmeg, & only 1 teaspoon of the cinnamon. Simmer for a minute or two.
8. Now add a half cup of the saved pastry mixture. Simmer until this thickens, stirring constantly.
9. Let cool, (I didn't) & pour the zucchini mixture over the crust.
10. Mix 1/2 t. cinnamon with the rest of the pastry mixture in a bowl then sprinkle it over the zucchini.
11. Bake for 35-45 minutes, or until lightly browned.

flour, sugar, salt, butter, filling, zucchini, lemon juice, sugar, nutmeg, cinnamon

Taken from tastykitchen.com/recipes/desserts/zucchini-crisp/ (may not work)