tag:blogger.com,1999:blog-4625460683148927828.post3296066843155351997..comments2023-04-17T06:03:33.680-05:00Comments on alyssa.in.nashville: zucchini fries.Alyssa Joneshttp://www.blogger.com/profile/13784542795143039711noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4625460683148927828.post-47052387335822011182010-07-08T16:03:37.492-05:002010-07-08T16:03:37.492-05:00Okay, I must share this with you because you have ...Okay, I must share this with you because you have way too many zucchini. Everybody I've ever fed this to loves this recipe and swears there are apples in it and not zucchini. :)<br /><br />Loves,<br />Ann<br /><br />Zucchini Crisp<br /><br />Ingredients:<br />4 c. flour 2 c. sugar<br />½ tsp. salt 1 c. margarine<br />8 c. zucchini, seeded, peeled, cubed 2/3 c. lemon juice<br />1 c. sugar ¼ tsp. nutmeg<br />1 ½ tsp. cinnamon<br /><br />To prepare pastry, combine flour, sugar, and salt in a bowl. Cut in margarine until crumbly. Press half the mixture in the bottom of a greased 9x13-inch baking pan. Save other half for later. Bake at 375° for about 10 minutes, then remove from oven and set aside.<br /><br />Meanwhile, in a sauce pan, cook the zucchini in lemon juice until tender, about 10 minutes. Add the sugar, nutmeg, and only 1 tsp. of the cinnamon. Simmer for about a minute, then add ½ c. of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool. Pour the zucchini mixture over the prebaked crust. Mix ½ tsp. of cinnamon with the rest of the pastry mixture in a bowl, then sprinkle it over the pie. Bake at 375° for 35 to 45 minutes or until lightly browned.<br /><br />Serves: 34 Serving Size: ½ cup<br /><br />Calories: 175 Carbs (gm): 30 Protein (gm): 2 Fat (gm): 6 Fiber (gm): 1Anonymousnoreply@blogger.com