Prep time: 25 minutes
Cook time: 1 hour
Serves 12 to 15
8 cups peeled, seeded and chopped zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat and set aside.
Preheat oven to 375 degrees.
For crust, combine the flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of the crust mixture into a greased 15-by- 10-by-1-inch baking pan. Spread zucchini over the top; crumble remaining crust mixture over it. Sprinkle with cinnamon. Bake 35 to 40 minutes until golden brown and bubbly.
Per serving based on 15 servings: 455 cal.; 5 g pro.; 69 g carb.; 19 g fat (12 sat., 6 monounsat., 1 polyunsat.); 50 mg chol.; 6 mg sod.; 1 g fiber; 40 g sugar; 37 percent calories from fat.
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