INGREDIENTS
For the filling:
7-8 medium zucchini, peeled and chopped
2/3 cup lemon juice
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the crust/topping:
4 cups flour
2 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, chilled and cubed
1 teaspoon cinnamon
PREPARATION
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
In a medium mixing bowl, whisk together the flour, cinnamon, and 2 cups sugar. Cut in the butter until it resembles coarse crumbs. Set aside.
In a large saucepan over medium heat, combine the zucchini and lemon juice and cook until the zucchini is tender, about 15 minutes.
Stir in the 1 cup of sugar, the cinnamon, nutmeg, and cloves, and cook for 1 more minute. Remove pan from heat and set aside. (Do not drain any of the liquid.)
Scoop out a 1/2 cup of the flour mixture and mix it in to the cooked zucchini.
Press 1/2 of the remaining flour mixture into the bottom of the prepared baking dish. Spread zucchini mixture over, and sprinkle remaining flour mixture over the top.
Bake until golden brown and bubbly, about 35-40 minutes. Sprinkle with additional sugar if desired. Enjoy!