Zucchini in abundance? Here’s a ‘sweet’ way to use these prolific mid-summer veggies.

Dietary Needs: Kid-friendly, Vegetarian

Recipe By: Joe Klinkhoff – Co-op Member Owner, Volunteer Extraordinaire, Chef, and Instructor

Ingredients

  • Filling

  • 8 c peeled, cubed zucchini
  • 1 c lemon juice
  • 1 c sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp. butter
  • Dash salt
  • Topping

  • 1 c flour
  • 1 c sugar
  • 1 large egg
  • 1/2 c butter, melted

Zucchini in abundance? Here’s a ‘sweet’ way to use these prolific mid-summer veggies.

Cooking Steps

  • 1

    Combine filling ingredients in a saucepan. Cook over medium heat until zucchini is translucent.

  • 2

    While zucchini is cooking, combine all topping ingredients EXCEPT the butter. It should resemble cornmeal (small coarse crumbs).

  • 3

    When zucchini is done, quickly stir in 2 tbsp. of topping into filling. Cook over low until the mixture thickens.

  • 4

    Spray an 8 x 8 baking pan with cooking spray, or grease with butter. Scoop filling into the pan. Cover with the topping crumbs. Drizzle melted butter across crumbs.

  • 5
    Bake at 350 degrees F until the top is browned and the filling is bubbly. For a “soft” topping remove from oven, allow to rest 5 minutes then cover pan with foil.
  • 6
    Serve warm with vanilla ice cream or yogurt, or eat plain. Enjoy!

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