In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups.
2.
Pat remaining crumb mixture i to the bottom of a greased 13x9x2 pan.
3.
Bake at 375 for 12 min.. Meanwhile, for filling, place zucchini and lemon juice in a saucepan, bring to a boil.
4.
Reduce heat, cover and cook for 6-8 min. or until zucchini is crisp and tender. Stir in sugar, cinnamon and nutmeg. Cover and simmer for 5 min (mixture will be thin. )
5.
Spoon over crust, sprinkle with reserved crumb mixture.
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ssplean
