Ingredients
25
25 servings
- •8 cups peeled, chopped zucchini
- •0.66666668653488 cup lemon juice
- •1 cup white sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground nutmeg
- •4 cups all-purpose flour
- •1.5 cups butter, chilled
Instructions
- 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 10x15-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.
Nutritional Facts
Per 25 servings
- Calories: 272
- Carbohydrate: 41g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 25g
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