From: Debbi
Servings: 18
Tags: dessert
Date Added: May 3, 2017
Scott:
Ana:
Alex:
Ingredients
- 5 c zucchini - peeled, seeded, chopped
- 1/2 cup fresh lemon juice
- 3/4 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/3 c all-purpose flour
- 1/2 cup white sugar
- 1/2 c butter, chilled
- 1 tsp ground cinnamon
Steps
1) Preheat oven to 375 degrees F (190 degrees C)
2) Coat a 9x13 inch baking dish with non-stick spray
3) Place zucchini and lemon juice in a medium saucepan
4) Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender
5) Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer
6) Remove from heat and set aside
7) In a large mixing bowl combine flour and 1/2 cup sugar
8) Cut in butter until the mixture resembles coarse crumbs
9) Stir 1/2 cup crumbs into zucchini mixture
10) Press half the remaining crumb mixture into prepared pan
11) Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon
12) Bake in oven preheated to 375F for 35-40 minutes, or until golden and bubbly