Rating: 4.59 stars
133 Ratings
  • 5 star values: 99
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.

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  • 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.

Nutrition Facts

342 calories; protein 3.5g; carbohydrates 48.2g; fat 15.7g; cholesterol 40.7mg; sodium 113.1mg. Full Nutrition
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