 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 18 |
|
If you don't tell it is zucchini, people will think it is apple...I promise! Ingredients:
3 lbs chopped seeded peeled zucchini (about 8 cups) |
2/3 cup lemon juice |
1 cup sugar (or reduce to suit taste) |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
4 cups flour |
2 cups sugar |
1 1/2 cups cold butter |
1 teaspoon ground cinnamon |
Directions:
1. In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
2. For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
3. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
4. Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.
|
|