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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know. Ingredients:
5 cups zucchini - peeled, seeded, and chopped |
1/2 cup fresh lemon juice |
3/4 cup white sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
4 cups all-purpose flour |
1 1/2 cups white sugar |
1 1/2 cups butter, chilled |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.
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