ZUCCHINI CRISP

 

Contributed by Becky Tenney

Filling:

• 8 cups zucchini - peeled, seeded, and chopped
• 3/4 cup fresh lemon juice
• 1-1/4 cup white sugar
• 1-1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg

Crust:

• 4 cups all-purpose flour
• 1-1/2 cups white sugar
• 1-1/2 cups butter, chilled
• 1 teaspoon ground cinnamon

Preheat oven to 375°. 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 1-1/4 cup sugar, 1-1/2 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.