"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Zucchini Crisp Recipe

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This recipe for Zucchini Crisp, by , is from Mama K's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Kimmerling

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:

8 cups zucchini, peeled, seeded and sliced as you would apples for apple pie
2/3 cup lemon juice
1 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

CRUST:

4 cups flour
1-1/2 cups butter
2 cups sugar
dash of salt
1 tsp. cinnamon

Directions:
Directions:
Combine zucchini and lemon juice in large sauce pan and cook until just tender (30-40 minutes). Stir frequently to prevent sticking. During last 10 minutes of cooking add sugar, cinnamon and nutmeg.

Combine crust ingredients except cinnamon. Add 1/2 cup mixture to apples for thickening. Stir to smooth.
Put 1/2 remaining crust into 9x13" pan and bake for 10 minutes at 375. Remove and spread with filling. Sprinkle with remaining crust mix and pat down. Sprinkle with cinnamon. Bake at 375 for 30 minutes. Cool before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Yes, this is the recipe I used to prove to your father how wonderful zucchini is. As I remember none of you knew the difference either and the pan was empty by the end of the day.

 

 

 

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