Preheat oven to 375 degrees.
In a large saucepan over medium-low heat, cook and stir:
8 cups chopped, seeded and peeled zucchini
2/3 cup lemon juice
Cook for 15 to 20 minutes or until zucchini is tender.
Add to zucchini mixture:
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Set aside.
In a bowl combine:
4 cups flour
2 cups sugar
Cut in until mixture resembles coarse crumbs:
1 1/2 cups cold butter
Stir 1/2 cup of the flour mixture into the zucchini.
Press half the remaining crust mixture into a 15-by-10-inch baking pan. Spread zucchini mixture over top. Crumble remaining crust mixture over zucchini. Sprinkle with remaining teaspoon cinnamon. Bake for 35 to 40 minutes or until golden and bubbly.
