Peel and remove seeds from zucchini; (8 cups) then slice. Simmer, covered in lemon juice until zucchini is crisp-tender. Add sugar and spices and simmer a few minutes more.

Mix flour, salt, and sugar together. Cut in margarine. Reserve one cup for topping, add a teaspoon of cinnamon. Remove another 1/2 c. flour mixture and add to cooked zucchini. Place remaining pastry mix on a greased cookie sheet or jelly roll pan, pressing down firmly. Bake 10 minutes at 375°F. Remove from oven and spread zucchini over it. Sprinkle on topping and bake for 30 minutes at 375°F. or until light brown.