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Ingredients
- 4 cups Chopped Seeded Peeled Zucchini
- 1/4 cups Lemon Juice
- 1-1/2 cup Sugar, Divided
- 1 teaspoon Ground Cinnamon, Divided
- 1/4 teaspoons Nutmeg Or Pumpkin Pie Spice
- 2 cups All-purpose Flour
- 3/4 cups Cold Butter Cubed
Method
- In a medium saucepan over medium-low heat, cook and stir zucchini and lemon juice for around 15 minutes or until zucchini is tender. Remove from heat and set aside.
- Combine 1/2 c sugar, 1/2 tsp cinnamon and nutmeg for filling and set aside.
- For crust, combine the flour and remaining sugar (1 c) in a bowl; cut in butter until the mixture resembles coarse crumbs (it will seem quite floury). Stir in remaining cinnamon (1/2 tsp). Stir 1/4 cup of this crust mixture into zucchini.
- Press half of remaining crust mixture into a greased 8x8 square baking pan. Spread zucchini over top. Then sprinkle sugar, cinnamon, nutmeg combination evenly over zucchini. There is a lot of it so make sure you get it all in the corners too.
- Pour remaining crust mixture over zucchini and press a bit to even out. Spray top with spray butter/cooking spray to help it get golden brown.
- Bake at 375° for approximately 45 minutes. Best served warm with ice cream!
