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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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My GF (Dolly) had given me this recipe and of course I had to give it my touches(tweaked). This is a great way to use all those extra zucchini you have growing out in that garden of yours! No one will ever know it's made from zucchini! Ingredients:
6 -8 cups zucchini (peel, cut lengthwise, remove seeds, slice 1/4-inch thick) |
3/4 cup granulated sugar |
1/2 cup brown sugar |
2 teaspoons cinnamon |
1/4 teaspoon fresh grated nutmeg |
1/4 teaspoon fresh ground cardamom |
1 1/2 teaspoons cream of tartar |
2 tablespoons cornstarch or 2 tablespoons flour |
1/2 teaspoon salt |
1 teaspoon vinegar (i have used white and apple cider both are good) |
1 tablespoon butter |
2 ready pie crusts, pillsbury |
1/2 teaspoon sugar, for topping the crust |
Directions:
1. Preheat oven to 425 degrees.
2. Cook zucchini slices in boiling water until barely tender, about 2 minutes.
3. Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
4. In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
5. Place lightly floured pastry in a 9-inch, pan.
6. Fill with zucchini mixture.
7. Dot with butter, drizzle with vinegar.
8. Top with crust.
9. Brush top crust lightly with water and sprinkle crust with sugar.
10. Bake for 15 minutes at 425.
11. Reduce heat to 350 and bake about 45 minutes.
12. Serve hot with a scoop of vanilla ice cream.
13. Or serve chilled.
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