For filling: Peel, seed and slice zucchini as for apple pie. Cook zucchini over low heat in lemon juice (it gets shiny). Add sugar, nutmeg and 1/2 teaspoon cinnamon. Cook two more minutes and remove from heat.Cool slightly.
For crust: Mix flour, salt, sugar and butter as for pie crust. Reserve 1/2 cup of mixture. Press half of remaining mixture into the bottom of a jelly roll pan. Add the reserved 1/2 cup of mixture to zucchini mix and spread on top of crust in pan.
Add 1 teaspoon cinnamon to the remaining crust mixture and sprinkle on top of filling. Use enough to completely cover zucchini mix.