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Zucchini Crisp Recipe

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This recipe for Zucchini Crisp, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Serena Danielson
Added: Thursday, January 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 cups peeled and sliced zucchini
cup lemon juice
2 Tbsp almond flavoring
2 cups white sugar
2 tsp. cinnamon

Crunch:
2 cups oatmeal
2 cups flour
1 cup melted butter
1 cup brown sugar

Directions:
Directions:
In a large skillet, mix lemon juice, almond flavoring, sugar, and cinnamon. Add sliced zucchini (no seeds), cook and simmer until the zucchini is clear. Mix and crumble the crunch ingredients. Pat half of the mixture into bottom of greased 9x13 inch pan. Add zucchini and liquid. Top with remaining crumbs. Bake at 350 derees for about 30 minutes or until done. Serve with ice-cream or whipped topping. Tastes much like apple dessert. From Linda Riskedahl.

 

 

 

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