Thursday, January 1, 2015


Recipe by Kathleen LeBlanc

10 inch Dutch Oven

For the filling:

9 cups Zucchini, Peeled and Diced
½ cups fresh Lemon Juice
⅔ cups Granulated Sugar
2/3 Cups Brown Sugar
2 teaspoons Cinnamon
¼ teaspoons Nutmeg
1 teaspoon ground Ginger

For the topping:
1-½ cup Brown Sugar
1 cup Flour
1- 1/2 Cup Quick Oats
¾ cups Butter, Cubed
1 teaspoon Cinnamon
1 teaspoon Ground Ginger
¼ teaspoons Nutmeg

For the filling, in a saucepan, cook zucchini with lemon juice on medium-low heat for about 15 minutes. Add the granulated sugar and brown sugar with cinnamon and nutmeg. Stir and heat for about 2 minutes. Pour in a buttered 10 inch Dutch Ovens.

For the crisp, in a separate bowl, mix brown sugar with flour, oats, butter, cinnamon and nutmeg. Use your hands to combine butter until crumbly. Crumble the mixture on top of the zucchini.
Bake in a 375ºF oven for about 45-50 minutes, until bubbly and caramelized.
13 coals on top and 8 on bottom.

1 comment:

  1. Don't tell them what's in it until after they've tried it! It tastes just like apple pie!


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