1. In a large bowl, combine the flour, sugar, cinnamon, and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden.
1 each: 337 calories, 14g fat (9g saturated fat), 37mg cholesterol, 200mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 3g protein
[Ed. note: You can find more Taste of Home zucchini recipes here.]
From Taste of Home.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.