Cook zucchini and lemon juice on stove top until tender.
Add sugar, spices, and cornstarch with enough cold water to dissolve.
Cook until thicker.
Remove from heat and set aside to cool.
Mix together crust ingredients.
Fill jelly roll pan with half of mixture
Bake 10 minutes.
Pour cooled zucchini (doesn't need to be really cold) over crust.
Crumble remainder of topping mixture over zucchini.
Sprinkle with cinnamon.
Bake at 350 for 40 minutes.
Summer Squash Gratin
Submitted by Ruth Strassburg
2 medium onions, sliced 1/4" thick
2 Tbsp. olive oil, divided
5 plum tomatoes, thinly sliced
2 6-8" zucchini, cut into 1/4" slices
26-8" yellow summer squash, cut into 1/4" slices
1/2 tsp. black pepper
1 tsp. salt
2 Tbsp. fresh thyme (1Tbsp. dry )
1/2 cup
1/2 cup grated Parmesan cheese
Saute onions in large frying pan with 1 Tbsp. olive oil over medium heat until limp and beginning to brown (about 12-15 minutes). While onions are cooking, slice tomatoes and place in single layer in bottom of sprayed, shallow 9" x 13" baking pan. Slice zucchinia nd place in single layer over tomatoes. Slice yellow summer squash, place in single layer over zucchini, and sprinkle with thyme. Layer cooked onions over yellow summer squash. Drizzle with remaining olive oil; add pepper and salt, and top with cheese. Cover disha nd bake at 350 degrees for 1 hour or until cheese is melted and vegetables are tender
Serves 6 per 3/4 cup serving.