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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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We planted one too many zucchini plants a few summers ago and harvested a lot of zucchinis that year. I was looking for ways to use them...this delicious dessert is the result. Ingredients:
4 cups king arthur unbleached all-purpose flour |
2 cups sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1-1/2 cups cold butter |
filling: |
8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds) |
2/3 cup lemon juice |
1 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
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