With the squash season in full swing, zucchini growers are surely being bombarded by the overgrowth of these mammoth green vegetables.
The abundance allows for consumers to buy them at pennies per pound and they can be used in virtually every course of a meal.
Better yet, they can be disguised in recipes where no one is the wiser because zucchini mimics so many other flavors.
Zucchini Crisp (Tastes exactly like apple crisp)
1 Large zucchini (approximately 7 ½ -9 cups sliced)
2/3 cup lemon juice concentrate
¾ – 1 cup of sugar (depending upon how sweet you like it)
1-2 tbsp. cornstarch
1 tsp. cinnamon
½ tsp. nutmeg
1 cup Flour
¾ cup white granulated sugar
¼ cup brown sugar
½ Teaspoon cinnamon
2 Sticks of butter or margarine
1) After washing the zucchini, peel the green skin off. Cut off the stem and bottom end. Slice length-wise and cut out the seed center and discard. Slice thin pieces in the same size and thickness as you would for apple slices in a crisp or pie.
2) Place slices in a large pot or skillet and pour the lemon juice, sugar and spices over zucchini and mix well. Simmer for 10-14 min., or until slices are tender. Add the cornstarch to slices, stir well to prevent lumps and simmer until thickened.
3) While slices are cooling, mix the dry crust ingredients in a bowl. Add the sticks of butter with a fork, working into the dry, making a well-mixed crumble consistency.
4) Take half of the crumbs and spread at the bottom of a baking pan (approx. 11” x 9”). Press down the crumbs with a spoon, until the bottom is completely covered, forming a crust. Bake 8-10 minutes at 350 degrees until the crust is slightly turning brown.
5) Spread the zucchini mixture over the crust and add the rest of crumbs on top. Bake 35 minutes at 350 degrees.
For a lighter version, make half of the crust and add it only to the top of the slices and bake.