| 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
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”