Instructions: In a large saucepan over medium-low heat, cook and stir courgette and lemon juice for 15-20 minutes or until courgette is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixure resembles coarse crumbs. Stir 1/2 cup into courgette mixture. Press half of remainig crust mixture into a greased 15-in x 10-in, x 1-in. baking pan. Spread courgette over top; crumble remaining crust mixture over courgette. Sprinkle with cinnamon. Bake at 375 for 35-40 minutes or until golden and bubbly.

NOTES : Tastes like apples, not courgette

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.