| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 12 | Servings | ||
INGREDIENTS
| 1 | lb | Zucchini, peeled, cored and sliced in apple-like chunks (8 c) |
| 3/4 | c | Lemon juice |
| 1/2 | ts | Nutmeg |
| 1 | c | + 3/4 c + 1/4 c sugar |
| 1 | ts | + 1 tsp cinnamon |
| 3 | c | Flour |
| 3/4 | c | Packed brown sugar |
| 1 | c | Butter, softened |
INSTRUCTIONS
Preheat oven to 350 degrees. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend until sugar dissolves. Remove from heat. To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and 1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. This is a good recipe, but be ready for people to argue with you that it does have apple in it. From Ellen Cleary
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“To ignore our Creator is the height of selfishness”