Zucchini Crisp
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 mediums zucchini
2/3 cup lemon juice
1 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
4 cups flour
1/2 teaspoon salt
2 cups sugar
1 cup butter softened
1 teaspoon cinnamon

Preparation

1 For filling: Peel, seed and slice zucchini as for apple pie. Cook zucchini over low heat in lemon juice (it gets shiny). Add sugar, nutmeg and 1/2 teaspoon cinnamon. Cook two more minutes and remove from heat. Cool slightly. 2 For crust: Mix flour, salt, sugar and butter as for pie crust. Reserve 1/2 cup of mixture. Press half of remaining mixture into the bottom of a jelly roll pan. Add the reserved 1/2 cup of mixture to zucchini mix and spread on top of crust in pan. 3 Add 1 teaspoon cinnamon to the remaining crust mixture and sprinkle on top of filling. Use enough to completely cover zucchini mix. 4 Bake at 375 degrees for 30 minutes until brown.

About


NOTES : Sue South of Paola tells us this one is "a good way to slide one by an adamant zuke-hater."