8 cup zucchini, peeled, seeded, and chopped
2/3 bup lemon juice
1 cup sugar
1 teaspoon cinnamon, ground
½ teaspoon nutmeg
4 cup flour
2 cup sugar
1 ½ cup country crock margarine
1 teaspoon cinnamon, ground
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes. Add sugar, cinnamon and nutmeg. Simmer 1 minute longer. Remove from heat and set aside. For crust, combine flour and sugar in a bowl, cut in margarine until the mixture resembles course crumbs. Stir ½ cup crust mixture into zucchini and sprinkle with cinnamon. Bake at 350 degrees for 35-40 minutes or until golden and bubbly.