Too Much Zucchini?

Kellen has been asking me to make zucchini. Yes, he really has. No, he isn't that odd, I just have a zucchini recipe that he loves. In fact, everyone who has tried it loves it. They love it because it is a desert, and you'd never know it was zucchini unless I told you. The recipe was given to me by a friend. It is zucchini strudel.

Zucchini Strudel
Filling
6-8 C pared, diced zucchini
2/3 C lemon juice
1 C sugar
1 tsp cinnamon
1/4 tsp nutmeg

Crust
4 C flour
2 C sugar
3 sticks margarine

Cut zucchini lengthwise and scoop out seeds. Peel and slice crosswise into 1/4 inch thick slices. Cook with lemon juice until tender.

In a separate bowl, blend four, sugar and butter with a pastry blender until crumbly. Pat half of mixture into a 9X13 pan. Bake at 375 for 10 minutes.

While crust is baking, add remaining ingredients to filling and let cool. When crust is finished spread zucchini mixture over the crust and top with remaining crust mixture. Bake for 30 minutes at 375.

I do not have too much zucchini. I don't have any. My plant died. I thought you might like this recipe if you have a bumper crop or have a neighbor who is secretly leaving their bumper crop at your door. I do have a bumper crop of summer squash though. I wonder how it would work in this recipe? What do you think?