Directions:
- Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13-in. x 9-in. baking pan.
- For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.21 Kcal (1592 kJ) | ||
| Calories from fat | 113.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 19% | |
|---|---|---|---|
| Cholesterol | 27.71mg | 9% | |
| Sodium | 61.97mg | 3% | |
| Potassium | 805.74mg | 17% | |
| Total Carbs | 58.45g | 19% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 59.6mg | 99% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 140.1 Kcal (587 kJ) | ||
| Calories from fat | 41.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 19% | |
|---|---|---|---|
| Cholesterol | 10.21mg | 9% | |
| Sodium | 22.84mg | 3% | |
| Potassium | 296.89mg | 17% | |
| Total Carbs | 21.54g | 19% | |
| Sugars | 3.81g | 41% | |
| Dietary Fiber | 1.12g | 12% | |
| Protein | 3.38g | 18% | |
| Vitamin C | 22mg | 99% | |
| Iron | 0.8mg | 12% | |
| Calcium | 19.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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