Prep 20 mins
Cook 40 mins
I found this recipe on the internet and can't wait to try it !! It is supposed to taste like apple crisp. I have never made this recipe, but am posting it here to share with you all and to keep it safe for future use. If you try it before I do, let me know how it turns out!
- 1892.72 ml peeled seeded diced zucchini (about the size of canned pineapple chunks)
- 158.51 ml lemon juice
- 236.59 ml sugar
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 946.36 ml all-purpose flour
- 473.18 ml sugar
- 354.88 ml cold butter
- 4.92 ml ground cinnamon
- ZUCCHINI MIXTURE:.
- In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
- Add sugar, cinnamon and nutmeg and cook for a minute more.
- Remove from heat and let sit.
- CRUST MIXTURE:.
- For crust, mix flour, and sugar in a large bowl.
- Cut in cold butter until mixture resembles pea size coarse crumbs.
- Stir 1/2 cup of the flour mixture into zucchini and mix well.
- Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
- Spread zucchini mixture over crust in pan.
- Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
- Bake at 375°F for 35-40 minutes.
This was delicous!!! I baked it in 9x13 pan, and it made so much I took some to work and gave some to friends. Everyone loved this recipe, no one believed it was zucchini. They all assumed it was apple. Definitely a keeper, thanks for posting!!
Definitely delishcious! Made it with the another reveiewer's recommended substitution of 2 cups of rolled oats for 2 of the 4 cups of flour called for in the original recipe. I used u bleached whole wheat white flour because it's healthier, but kept the butter for the best flavor! I also added 1/2 cup of chopped pecans to the topping, and it was all the better for it, IMHO. I divided it into TWO 8x8 pans...one for me and one for my daughter. She took some to work the day after and everyone wanted the recipe! My husband, who doesn't often care for sweets, ate it and loved it...mainly because I used two huge, overgrown zucchini she hat had escaped his eagle eye in the garden! I think the overgrown zucchini a are better to use for this recipe, because they made more "apple-like" slices. Be sure to peel and scoop out all of the "woody" fibrous insides with the seeds before cooking in the lemon juice!
Excellent- a little on the sweet side, but delicious. I used 4 fairly large yellow squash for the recipe. My son thought it was awesome;I didn't confess it was zucchini.