Thursday, August 26, 2010

Zucchini Recipes

Snagged a recipe from the Tasty Kitchen blogpost on Zucchini

Zucchini Pie

Pie filling:
8 cups peeled, chopped (1/2 to 1″ cubes) zucchini (I removed the seeds)
2/3 cups lemon juice
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg

Cook zucchini and lemon juice over medium heat until tender (20-30 minutes) Add sugar, cinnamon and nutmeg, simmer 1 minute, remove from heat.

4 cups flour
2 cups sugar
1 1/2 cups cold margerine or butter
1 tsp cinnamon

Mix flour, sugar and cinnamon and fold in butter until all mixed up.
Put 1/2 cup of this mixture into the pie filling mixture.
Take remaining 1/2 of the crust and press into a greased 15″ x 10″
Add zucchini pie filling.
Pour remaining crust mixture evenly over the top.
Sprinkle lightly with cinnamon.
Bake at 375 degrees for 35-40 minutes.

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