Pre-heat oven to 375F.
For filling, cook and stir zucchini and lemon juice in large saucepan over medium heat for 15-20 minutes, or until zucchini is tender. Add sugar, cinnamon and nutmeg. Simmer for 1 minute. Remove from heat.
For crust, combine flour and sugar in bowl. Cut in butter until mixture resembles coarse crumbs. Press half the mixture into greased 9 x 13 inch pan. Stir 1/2 cup of crust mix into filling. Spread filling over crust. Sprinkle remaining crust mixture over top.
Bake 35-40 minutes or until golden and bubbly.