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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 24 |
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you won't believe it isn't apple filling! A great new way to use those giant zucchini in the garden. Ingredients:
6 -8 cups zucchini, peeled, cubed with seeds removed |
2/3 cup lemon juice |
1 cup sugar |
1/2 teaspoon nutmeg |
1 teaspoon cinnamon |
1 teaspoon vanilla |
4 cups flour |
3 cups sugar |
1/2 teaspoon salt |
1 1/2 cups margarine (3 cubes) |
1 teaspoon cinnamon |
Directions:
1. Cook zucchini in lemon juice until tender, use often.
2. Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
3. While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
4. Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
5. Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan.
6. Bake at 375°Fs for 10 minutes.
7. Spread zucchini evenly over the crust.
8. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
9. Bake at 375°F for 30-40 minutes, until bubbling around the crust.
10. Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.
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