| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts | 18 | Servings | |
INGREDIENTS
| 8 | c | Zucchini (peeled) (aprox 3 lbs); seeded and chopped |
| 2/3 | c | Lemon juice |
| 1 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 4 | c | All-purpose flour |
| 2 | c | Sugar |
| 1 1/2 | c | Cold butter or margarine |
| 1 | ts | Ground cinnamon |
INSTRUCTIONS
CRUST 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 mixure resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remainig 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. Recipe By : Reminisce Magazine/August 96 Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:35:37 -0400 From: Mvadaloca@aol.com NOTES : Tastes like apples, not zucchini
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