Twisted Apple Crisp

This is a yummy way to use up all that zucchini you grew this summer...
And your family will never know the difference, REALLY!

In a bowl combine:
4 cups flour
2 cups sugar
½ tsp. cinnamon
½ tsp. salt
Cut in until crumbly:
1 ½ cups cold butter or margarine
Reserve 3 cups in a small bowl.
Pat remaining crumb mixture into the bottom of a 9 X 13” pan.
Bake at 375 for 12 minutes.

Meanwhile, for filling, place:
8 – 10 cups zucchini, peeled, seeded and cubed
2/3 cup lemon juice
in a saucepan. Bring to a boil.
Reduce heat and cook 6 minutes.
Stir in:
1 cup sugar
1 tsp. cinnamon
½ tsp. nutmeg
Cover and simmer 5 minutes. (Mixture will be thin.)
Spoon over crust. Sprinkle with reserved crumb mixture.
Bake at 375 for 40 minutes or until golden.

Top with ice cream or whipped cream.