Preheat oven to 350 degrees. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend until sugar dissolves. Remove from heat. To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and 1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. This is a good recipe, but be ready for people to argue with you that it does have apple in it. From Ellen Cleary
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 12|
|Calories from Fat: 142 (24%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 40.7mg||13 %|
|Sodium 121.5mg||4 %|
|Potassium 220.1mg||6 %|
|Total Carbohydrate 109.9g||32 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 108.1g|
|Protein 4.7g||7 %|
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Calories per serving: 585
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