So you have 400 lbs of zucchini and are runnning out of ideas?? Well here's another fantasical, wondermous, tastetastic way to utilize it! AND it's extra sneaky special because it tastes like Apple Crisp! Woooooooo hooooooooooo! I love tricking my kids into eating veggies- I think I get extra gems in my Mother of the Year crown just for that. Oh! Another reason this recipe is so fabulous is the crumb mixture- you make a big batch of it and it becomes the crust, the thickener for the stewed zucchini AND the topping. Easy Peasy!!
Step One: In a large bowl: 4c flour, 2c sugar, 1tsp salt and 1 1/2 c (3 sticks) butter.
Step 2: Use a pastry cutter to crumble the mixture. If you don't have a pastry cutter (Shame on you!) you can use a fork or a couple of butter knives.
Step 3: Should look like this. WARNING: This powdery crumbly deliciousness is highly addictive. I ate the spoonful- and then some. Set it aside- if you can. Place 1/2c of it aside too.
Step 4: Peel and cube enough zucchini to make 8 cups.
Step 5: Place zucchini, 2/3c lemon juice, 1c sugar and 1 tsp cinnamon in large pot. Cook together intil zucchini is tender- about 20-30 minutes. Mixture will be juicy.
Step 6: While zucchini is moving happily along, take 1/2 of the crumble mixture and press into 13x9 pan. Bake at 350* for 10 minutes.
Step 7: Once zucchini is tender, turn off heat and blend in 1/2c crumble mixture to thicken. It's like magic!
Step 8: Pour mixture onto crust........
Step 9: Top with remaining crumble (you can add more cinnamon to the crumble for added yummyliciousness)
Step 10: Bake at 350* for 35 minutes or until golden brown and bubbly. Mmmmmmmmmmm....
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