Zucchini Crisp
Peggy
ingredients
- 8 c. fresh zucchini, peeled, seeds removed and sliced thin
- 2/3 c. lemon juice
- 1/4 t. nutmeg
- 3 c. sugar
- 4 c. flour
- 2 t. cinnamon
- 3 sticks margarine, softened
directions
- 1
In a saucepan, mix together zucchini and lemon juice and cook over low heat for 30-40 minutes. The last 10 minutes before done, add 1 cup sugar, 1 teaspoon cinnamon and nutmeg. Continue to stir.
- 2
In a separate bowl, combine flour, remaining sugar and softened margarine. When mixed well, put 1/2 cup flour, sugar, margarine mixture into the saucepan when done cooking and stir.
- 3
Press half of the remaining crust mixture into a 9x13 inch pan.
- 4
Bake in 375° oven for 10 minutes.
- 5
Pour filling mixture into baked crust and sprinkle with the remaining crust mixture onto filling.
- 6
Pat down and sprinkle with remaining cinnamon.
- 7
Bake in 375° oven 30-35 minutes.
Source: Peggy Aiken
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