This is the time of year that everyone is over run with zucchini squash. I had forgotten all about this recipe until yesterday. Anyone who eats this will swear they are eating apples, not zucchini. I made it probably 10 years ago, and my Dad (who hates zucchini and will not eat it) loved it . Since it is baked on a large cookie sheet, it will feed many people. I cut my zucchini in half the long way, and then after the seeds are out and the skin is gone I start slicing. The shape even looks like apple slices. :o)
1.) Prepare crust: 4 cups flour, ½ teas. Salt, 2 cups sugar, 1 ½ cups
Butter or margarine
Mix like a pie crust until crumbly….set aside
2.) Prepare filling: Simmer 6-8 cups of sliced zucchini (skins and seeds removed) in 2/3 cups lemon juice until tender. Add 1 cup sugar, ½ teas. Nutmeg, 1 teas. Cinnamon. Simmer 5 more minutes. Add ½ cup of the crust mixture to thicken. Let cool.
3.) Pat one half of the remaining crust mixture in a large cookie sheet. Bake at 375 degrees for 10 minutes. Remove from oven and pour cooled filling on top. Add 1 TBSP. cinnamon to remaining crust mixture and crumble on top of the filling.
Bake 30 minutes longer at 375 degrees.