5 cups peeled, chopped zucchini

1/2 cup lemon juice

3/4 cup sugar

1 t. cinnamon

1 1/2 c. rice flour

3/4 c. cornstarch

3/4 c. powdered sugar

15 Tbsp. butter, barely softened.

1 t. cinnamon (used later)

1. In a large saucepan , cook zucchini with lemon juice, sugar and 1 t. cinnamon until tender, about 15-20 minutes.  Remove from heat and set aside.
2. Preheat over to 375F.  Grease 9 x 13 pan.  In a mixing bowl, combine rice flour, cornstarch and powdered sugar, blending well.  Beat in butter (will look like cookie dough.)  Stir ½ c. mixture into the zucchini.  Spread 2/3 of flour/sugar/butter mixture into bottom of pan. Bake about 15 minutes, but do not brown. Spread zucchini mixture over top.  Drop spoonfuls the rest of dough over zucchini.  Sprinkle with other 1 t. of cinnamon.
3. Bake 35-40 minutes, or until golden.  Good warm or cold.