Anyone whose ever grown zucchini is left with the same question ~ what do I do with all of this?! When zucchini is in season, it is time to get creative. Here is a fantastic recipe that does just that. Thank you to our good friend and fabulous chef, Ginger. Enjoy!
What you need:
1 large zucchini or 6-8 cups (peel, remove seeds & slice)
2/3 c. lemon juice
1 c. sugar
1/4 tsp. nutmeg
1 tsp cinnamon
4 c. flour
3 sticks butter
1 1/2 c. sugar
Filling ~ Cook zucchini in lemon juice until tender. Add sugar, nutmeg and cinnamon.
Simmer 1 minute and add 1/2 c. of crust mixture to thicken filling. Remove from heat and cool.
Crust ~ combine dry ingredients and cut in butter until crumbly. Put 1/2 of the mixture in bottom of an ungreased 9"x13" pan.
Bake at 375 degrees for 10 minutes.
Add cooked filling on top of crust.
Add 1/2 tsp cinnamon to remaining crust mixture and sprinkle mixture on top of filling. Bake at 375 for 30 - 45 minutes.