Directions:
- In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
- For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
- Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.01 Kcal (2935 kJ) | ||
| Calories from fat | 155.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.27g | 27% | |
|---|---|---|---|
| Cholesterol | 45.75mg | 15% | |
| Sodium | 5.49mg | 0% | |
| Potassium | 408.02mg | 9% | |
| Total Carbs | 121.98g | 41% | |
| Sugars | 22.38g | 90% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 10.77g | 22% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 221.23 Kcal (926 kJ) | ||
| Calories from fat | 49.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 27% | |
|---|---|---|---|
| Cholesterol | 14.44mg | 15% | |
| Sodium | 1.73mg | 0% | |
| Potassium | 128.76mg | 9% | |
| Total Carbs | 38.5g | 41% | |
| Sugars | 7.06g | 90% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 3.4g | 22% | |
| Vitamin C | 10.4mg | 55% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 5% | |
| Calcium | 8.6mg | 3% | |
* 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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