Directions:
- In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
- Add sugar, cinnamon and nutmeg; simmer 1 minute longer.
- Remove from the heat; set aside.
- For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.
- Stir 1/2 cup into zucchini mixture.
- Press half of remaining crust mixture.
- Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
- Spread zucchini over top; crumble remaining crust mixture over zucchini.
- Sprinkle with cinnamon.
- Bake at 375° for 35-40 minutes or until golden and bubbly.
- Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.17 Kcal (2094 kJ) | ||
| Calories from fat | 210.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 8.15mg | 0% | |
| Potassium | 588.61mg | 13% | |
| Total Carbs | 66.42g | 22% | |
| Sugars | 29.84g | 119% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 7.87g | 16% | |
| Vitamin C | 43.9mg | 73% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 219.79 Kcal (920 kJ) | ||
| Calories from fat | 92.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 36% | |
|---|---|---|---|
| Cholesterol | 26.81mg | 20% | |
| Sodium | 3.58mg | 0% | |
| Potassium | 258.65mg | 13% | |
| Total Carbs | 29.19g | 22% | |
| Sugars | 13.11g | 119% | |
| Dietary Fiber | 1.16g | 11% | |
| Protein | 3.46g | 16% | |
| Vitamin C | 19.3mg | 73% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 9% | |
| Calcium | 18.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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