Zucchini Desert Crumble

Mix in processor-
4 Cups Flour
½ Cup Sugar
½ tsp. Salt
3 sticks melted butter
Reserve 1 cup of this for topping and press the rest into a 9" x 13" pan

7 Cups Zucchini peeled, seeded and chopped into ½" x ½" pieces
2/3 Cup lemon juice
1 ¼ Cups Sugar
½ tsp Cinnamon
3 Tbsp Tapioca

Boil zucchini & lemon juice together until tender. Add sugar, cinnamon & tapioca. Mix together and spread on crust. Add reserved topping over top and sprinkle with cinnamon. Bake 375 for 20-25 minutes.

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