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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Ingredients:
4 cups all-purpose flour |
2 cups sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 1/2 cups cold butter |
8 -10 cups cubed seeded and peeled zucchini (4 to 5 lbs) |
2/3 cup lemon juice |
1 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
Directions:
1. In a bowl, combine flour, sugar, cinnamon and salt.
2. Cut in butter until crumbly; reserve 3 cups.
3. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan.
4. Bake at 375 for 12 minutes.
5. Meanwhile, for filling, place zucchini and lemon juice in a saucepan.
6. Bring to a boil.
7. Reduce heat.
8. Cover and cook for 6-8 minutes or until zucchini is crisp - tender.
9. Stir in sugar, cinnamon and nutmeg.
10. Cover and simmer for 5 minutes (mixture will be thin).
11. Spoon over crust.
12. Sprinkle with the reserved crumb mixture.
13. Bake at 375 for 40-45 minutes or until golden.
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