Zucchini Unlimited
I promise you that, as long as you do not tell, not a soul who eats this dessert will believe that it is anything more than an apple pie. Please note: The number of zucchini given below is based, first, upon the zucchini we got out of our garden in Wisconsin – only slightly smaller than a newborn human baby, and second, upon the smaller-than-a-cucumber-sized ones available in Southern California grocery stores. Getting the amount correct will take time, so better to over- than under-purchase. Until I take the time to figure out the amount by weight, as the lovely commenter below suggested, please use your best judgement, and use leftovers as ice cream topping
For the filling, you will need:
- 2 large (or 12 – 14 small) zucchini, peeled, seeded (if seeds are large), quartered or halved length-wise, and cut into 1/4″ slices
- 2/3 c lemon juice
- 1 c sugar
- 1/2 t cinnamon
- 1/4 t nutmeg
Cook zucchini slices in lemon juice until tender; add sugar, cinnamon and nutmeg, simmer and then allow to cool.
For the crust and topping you will need:
- 4 c flour
- 2 c sugar
- 1/2 t salt
- 1 c margarine/butter/butter-flavored crisco
Combine flour, sugar and salt; mix well. Cut in the butter with a fork or other tined instrument, and mix until crumbly. (Side-note: this usually makes more crust mixture than I end up using, but I guess the originator of this recipe may have made a thicker crust than I do. Play with it.)
Fold 1/2 cup of the crust mixture into the filling mixture. The result should look and taste like apple pie filling. Press 1/2 the remaining crust mixture into a 9″ x 13″ pan; bake this crust at 375 degrees for 10 minutes. Pour zucchini over this new crust. Add 1 t cinnamon to remaining crust mix and sprinkle over zucchini. Bake at 375 degrees for 30 minutes. Slice into bars and serve!
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I have been making this for years, we fool people who hate zucchini to try our apple slices, they love them!!! Then we tell them you just ate zucchini!!1 They can’t believe it!!!
Comment by Loretta — September 10, 2010 @ 8:15 am