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18 servings
Ingredients:
5 cups zucchini - peeled, seeded, and chopped1/2 cup fresh lemon juice3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg4 cups all-purpose flour1 1/2 cups white sugar1 1/2 cups butter, chilled1 teaspoon ground cinnamon
Instructions:
Preheat oven to 375 degrees F (190 degrees C).Coat a 9x13 inch baking dish with cooking spray.Place zucchini and lemon juice in a medium saucepan.Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender.Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg.Simmer 1 minute longer, remove from heat, and set aside.In a large mixing bowl, combine flour and 1 1/2 cups sugar.Cut in butter until the mixture resembles coarse crumbs.Stir 1/2 cup crumb mixture into zucchini mixture.Press half the remaining crumb mixture into the prepared pan.Spread zucchini evenly over crust.Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.
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