Recipe Details
Ingredients
-
8cupspeeled, chopped zucchini
-
⅔cuplemon juice
-
3cupswhite sugar, divided
-
2teaspoonsground cinnamon, divided
-
½teaspoonground nutmeg
-
4cupsall-purpose flour
-
1 ½cupscold butter, cut into pieces
Cooking Directions
-
Cook and stir zucchini and lemon juice in a large saucepan over medium heat until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon, and nutmeg; cook for 1 more minute. Remove from the heat and set aside.
-
Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15-inch baking dish.
-
Combine flour and 2 cups sugar in a large bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the cooked zucchini mixture.
-
Press 1/2 of the remaining crumb mixture into the bottom of the prepared pan. Spread zucchini mixture over top, then sprinkle with remaining crumb mixture. Sprinkle with remaining 1 teaspoon cinnamon.
-
Bake in the preheated oven until the top is golden, 35 to 40 minutes. Serve warm or cold.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe25 | |
| Calories272 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 7g |
36% |
| Cholesterol 29mg |
10% |
| Sodium 83mg |
4% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 1g |
4% |
| Total Sugars 25g |
|
| Protein 3g |
5% |
| Vitamin C 10mg |
11% |
| Calcium 15mg |
1% |
| Iron 1mg |
6% |
| Potassium 138mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
