Read all instructions first, instructions are different than traditional crisp recipes.

Filling:

8 cups chopped, pared, seeded zucchini

2/3 cup lemon juice

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Crust:

2 cups flour

1 cup sugar

1/2 cup softened butter/margarine

1/2 teaspoon cinnamon

Cook zuchinni/lemon juice/sugar and spice mixture over medium heat for 15 minutes. Set aside.

Make crust by mixing flour, sugar and butter until the consistency of course crumbs. Take a 1/2 cup of this mixture and stir into the zuchini mixture. Spray bottom of 9 X 13 inch pan. Press 1/2 of remaining crust mixture in bottom of pan. Spread zuchini mixture on top. This will be will be very runny right now. Then press remaining crust mixture on top. Sprinkle a little cinnamon on top.

Bake at 375 degrees for 30-35 minutes. Serve warm or cold.

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