Average Rating: 4.89423TOTAL TIME: Prep: 35 min. Bake: 35 min.
YIELD: 20 servings.Ingredients
- 8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
- 2/3 cup lemon juice
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
CRUST: - 4 cups all-purpose flour
- 2 cups sugar
- 1-1/2 cups cold butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- 1. Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
- 2. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
- 3. Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Nutrition Facts
1 piece: 341 calories, 14g fat (9g saturated fat), 37mg cholesterol, 114mg sodium, 52g carbohydrate (32g sugars, 1g fiber), 3g protein.