Ingredients
- You will need:
- filling
- 1 1 8 6-7 8 oz.( 6-7 cups) zucchini, peeled, deseeded, and thinly sliced
- 4-5 4-5 4-5 TBS lemon juice
- 1/2-2/3 1/2-2/3 to cup sugar, or to taste
- 2 2 2 TBS butter
- 1 1 1 tsp cinnamon, ground
- to gratings of nutmeg, to taste
- 1/2 to from 1/2 a lemon, or to taste
- small pinch small pinch of salt
- 1 1 1 TBS+/- cornstarch(can use other thickener of choice
- 10-12 Sheets 10-12 (13x9 sheets)
- Melted butter
- finely ground almonds*
- Zucchini filling from above
- to to skip the nuts, if allergic.
Preparation
Step 1
1. Peel zucchini, cut in half, and remove seeds. If your zucchini is extra large(like mine) you may need to cut the halves yet again( quartered)...
2. Thinly slice the zucchini, about 1/8 inch or so.
3. In a saucepan, add the zucchini slices, lemon juice, sugar, cornstarch, cinnamon, nutmeg and lemon peel... oh, and the tiny pinch of salt Mix to combine.
4. Cook zucchini pie filling for about 30 minutes... or until softish and translucent-looking. Depending how much liquid the zucchini releases, you may need to add a bit more cornstarch to thicken it... make a slurry of a bit of water and cornstarch and then add to the filling. Cook until thickened to your liking.
5. Allow to cool, and use in strudel recipes... or even in apple pie, crumble or crisp recipes. It would be wonderful in mini pies baked in muffin tins. I chose to use it in a phyllo strudel recipe.... see below.
Zucchini Strudel: see my previous posted recipe for more detail Apple Strudel... my new favorite apple dessert.
Note: I used 13x9 phyllo sheets and ended up making two strudels... and used all of the filling from above recipe. If you only have 10 sheets of phyllo, opt to make 2 strudels with 5 sheets each.... and if your sheets are longer than 13x9 inches, it's ok... just adjust filling on each.
You will need:
Phyllo Sheets 10-12 (13x9 sheets)
Melted butter
finely ground almonds*
Zucchini filling from above
*Opt to skip the nuts, if allergic.
Directions:
1. Preheat oven to 375 deg F
2. Using a pastry brush, butter one phyllo sheet well. Sprinkle some finely ground almonds over the entire surface. Add a second sheet of buttered phyllo dough and sprinkle with finely ground almonds. Repeat until all 6 sheets have been used. I didn't add any extra ground almonds on the last sheet. Opt to skip the nuts, if allergic.
3. Place some of the zucchini filling in a strip along the long side of the phyllo sheets. Roll up jelly-style. Place the strudel unto a baking sheet and butter the top as well.
4. Bake in preheated oven for 12-15 minutes or until nicely golden brown.
5. Cool strudel. Using a sharp serrated knife, cut 2 inch portions on a bias(be gentle). Sprinkle with powdered sugar...
Directions:
1. Preheat oven to 375 deg F
2. Using a pastry brush, butter one phyllo sheet well. Sprinkle some finely ground almonds over the entire surface. Add a second sheet of buttered phyllo dough and sprinkle with finely ground almonds. Repeat until all 6 sheets have been used. I didn't add any extra ground almonds on the last sheet. Opt to skip the nuts, if allergic.
3. Place some of the zucchini filling in a strip along the long side of the phyllo sheets. Roll up jelly-style. Place the strudel unto a baking sheet and butter the top as well.
4. Bake in preheated oven for 12-15 minutes or until nicely golden brown.
5. Cool strudel. Using a sharp serrated knife, cut 2 inch portions on a bias(be gentle). Sprinkle with powdered sugar...