Add zucchini and lemon juice to a large saucepan on low-medium heat and cook for 15-20 minutes until the zucchini is fork tender.

Add sugar, cinnamon and nutmeg and cook for another minute or so. Remove from heat and let cool.

Prepare the crust by mixing the flour and sugar in a large bowl, then cut in the cold butter until the mixture reaches a pea-sized crumb consistency.

Preheat your oven to 375°F and grease an 8 x 8 or 9 x 9 inch square pan.

Add 1/2 the flour mixture into the zucchini and mix well. This will allow the zucchini to hold its shape.

Split the remaining crumb mixture in two. Press half into a greased remaining crust mixture into a greased 9 inch square pan.

Spread zucchini mixture over crust. Crumble remaining crumb mixture over zucchini and sprinkle with the 1 teaspoon cinnamon.

Bake 35-40 minutes. Serve warm with vanilla ice cream or cold cut into slices.