Zucchini Crisp

Filling:
8 c Zucchini peeled and diced (remove the seeds)
2/3 c lemon juice
1 c sugar
1 tsp cinnamon 1/2 tsp nutmeg

Cook zucchini in the lemon juice and spices for 15-20 minutes until the zucchini is tender. Then add 1/2 cup of the flour mixture and simmer 1 more minute.

Crust:
1 1/2 C flour
1 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
2 sticks of butter

Cut the butter into the flour, oats, sugar and cinnamon. Take 1/2 cup out to mix with zucchini. Then in a butter 9 by 13 pan put half of the remaining crust. Then top with the zucchini mix and then cover with the zucchini with the remaining flour mixture.
Bake at 375 degress for 35 minutes. (Goes great with Vanilla ice cream.)