The best part of this is, it is less messy & easier to peel zucchini than apples!!
Featured Pinch Tips Video
- 8 c
- zucchini, peeled, seeded & chopped
- 2/3 c
- lemon juice, fresh
- 1 c
- 2 tsp
- cinnamon, divided
- 1/2 tsp
- 4 c
- all purpose flour
- 2 c
- 1 1/2 c
- cold butter
1Preheat oven to 375 degrees.
Lightly spray a 10x15 pan with nonstick spray.
2In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes, or until tender. Add sugar, 1 tsp. cinnamon, and nutmeg; simmer for 1 minute longer. Remove from heat and set aside.
3In a large bowl, combine the flour, 1 tsp. cinnamon and sugar. Cut in butter until mixture resembles coarse crumbles. Stir 1/2 cup into zucchini mixture.
Press half of remaining crust mix into greased pan. Spread zucchini filling over top. Crumble remaining crust mixture over the zucchini filling.
4Bake for 35-40 minutes or until golden and bubbly.