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Zucchini Desert Crumble

From PRAIRIESIDE SUITES LUXURY B&B
Mix in processor:
4 Cups Flour
1/2 Cup Sugar
1/2 tsp. Salt
3 sticks melted butter

Reserve 1 cup of this for topping and press the rest into a 9" x 13" pan

7 Cups Zucchini peeled, seeded and chopped into 1/2" x 1/2" pieces
2/3 Cup lemon juice
1 1/4 Cups Sugar
1/2 tsp Cinnamon
3 Tbsp Tapioca

Boil zucchini & lemon juice together until tender. Add sugar, cinnamon & tapioca. Mix together and spread on crust. Add reserved topping over top and sprinkle with cinnamon. Bake 375 for 20-25 minutes.