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1
In a large bowl, stir together flour and brown sugar for crumble. Cut the cubes of butter into the mixture with your fingers, until the flour, sugar, and butter form a crumbly base that sticks together if you squeeze it in the palm of your hand. Chill the mixture until you're ready to assemble.
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2
Preheat the oven to 375 degrees Fahrenheit. In a wide pan with a thick bottom, stir together the zucchini, sugar, lemon juice, and cinnamon for the filling. Turn on the heat and bring it to a boil. If the zucchini releases a lot of water, reduce the mixture to a high simmer and until the mixture boils down a bit. The resulting mixture should be zucchini slices suspended in a liquid that's a bit syrupy but not too thick. Remove from heat.
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3
In a 9 x 11 or 9 x 12 inch baking dish, spread half the crumble mixture and firmly press it down in the dish, covering the bottom 1/4 to 1/2 inch deep crumble.
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4
Spoon the slightly cooled zucchini mixture on top of the crumble bottom.
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5
Top the zucchini mixture with the rest of the crumble topping. Smooth it gently with your hands or a wooden spoon.
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6
Bake the crumble in the preheated oven for 30 to 50 minutes, until the top is deep golden brown and the zucchini mixture is bubbling.
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7
Remove from the oven, allow to cool for 10 to 15 minutes, and serve. Can also be served at room temperature.
