Zucchini Crisp

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zucchinicrisp

Filling:
8 cups chopped zucchini (about 6 large zucchini)
2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon

½ teaspoon nutmeg

Crust:
4 cups flour
2 cups sugar
1-1/2 cups margarine
1 teaspoon cinnamon

In a large saucepan over a medium heat, cook zucchini and lemon juice, stirring constantly, until tender – 15 to 20 minutes. Add sugar, cinnamon and nutmeg and simmer for 1 more minute. Remove from heat and set aside.

Combine flour and sugar in a large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir ½ cup of this mixture into the zucchini.

Preheat oven to 375 degrees. Press ½ of the remaining crust into the bottom of a 9 x 13-inch pan. Cover with all the zucchini. Sprinkle remaining crust mixture over the zucchini and then sprinkle with cinnamon.

Bake for about 50 minutes, until golden.

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