- 16
- 35 mins
- 70 mins
4.7/5
(7 Votes)
Ingredients
- CRUST:
- 8 cups chopped seeded peeled zucchini (from about 3 pounds)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups all-purpose flour
- 2 cups sugar
- 1-1/2 cups cold butter, cubed
- 1 teaspoon ground cinnamon
Preparation
Step 1
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 the
sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the
heat; set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until
the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini
mixture. Press half of remaining 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. Yield:
16-20 servings.
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