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In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
Add sugar, cinnamon and nutmeg and cook for a minute more.
Remove from heat and let sit.
For crust, mix flour, and sugar in a large bowl.
Cut in cold butter until mixture resembles pea size coarse crumbs.
Stir ½ cup of the flour mixture into zucchini and mix well.
Press ½ of remaining crust mixture into a greased 9x13 pan.
Spread zucchini mixture over crust in pan.
Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
Bake at 375°F for 35-40 minutes.
Note: I like to sub up to half the flour with rolled oats for texture.