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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Very good. I substituted splenda for baking instead of sugar. Ingredients:
4 cups flour |
2 cups sugar |
1/2 t. cinnamon |
1/2 t. salt |
11/2 cups cold butter |
filling |
8-10 cups cubed zucchini, pared and cut. |
2/c lemon juice |
1 cup sugar |
1 t. ground cinnamon |
Directions:
1. In large bowl combine flour, sugar, cinnamon and salt.
2. Cut in butter with fork until crumbly
3. Reserve three cups and cover the bottom of cake pan with the remaining crumbs.
4. Pat crumbs into the bottom of pan.
5. Bake at 375 for 13 minutes.
6. For filling place zucchini, lemon in a large sauce pan and bring to boil.
7. Boil 6 minutes.
8. Stir in sugar, cinnamon,and nutmeg.
9. Cover and simmer for 5 minutes.
10. Spoon over crust and cover with reserved crumbs.
11. Bake 40-45 minutes 375.
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