Filling:

8 cups zucchini peeled, seeded, and sliced thin
2/3 cup lemon juice
1 cup sugar
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup of crust (see below)

Slowly simmer zucchini in lemon juice until tender.
Add sugar, spices and stir in ½ Cup of crust mix and cook and stir 1 minute to thicken.

Crust mix:

4 cups flour
½ tsp salt
1 ½ cups margarine/butter/shortening
2 cups sugar
½ tsp baking powder

Put half of crust mix in 12 x 18 pan. Pack lightly and bake at 350° for 5 minutes. Spread filling
and top with crust and pat down. Bake at 350° for 30 minutes until lightly golden. Cool and then
cut into squares.