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Zucchini Crisp Recipe

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

Contributor:  
Contributor:  
Helen Mowry
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 c. zucchini, peeled, cubed
2/3 c. lemon juice
1 c. sugar
2 tsp. cinnamon
Crust:
3 1/3 c. flour
1 c. sugar
2 sticks oleo, room temperature

Directions:
Directions:
In bowl mix crust: flour, sugar and oleo. Grease a 9 x 15 pan, put half the crust on the bottom of the pan. Cook zucchini and lemon juice in a saucepan, until tender, drain and let cool. Add sugar and cinnamon. Put in pan over crust, place remaining crust on top. Bake at 375 F. for 35-40 minutes.

Personal Notes:
Personal Notes:
Ed Mowry's recipe. Taste's like apple crisp.

 

 

 

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