Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Low-Fat Zucchini Crisp




Source of Recipe


Internet


List of Ingredients




3 1/4 pounds zucchini, peeled, seeds removed and thinly sliced
1/2 cup freshly squeezed lemon juice
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For crust:
3 cups unbleached all-purpose flour
1/2 cup butter
1 1/2 cups sugar
Dash salt
1/2 cup low-fat buttermilk
1 teaspoon ground cinnamon

Preheat oven to 375 degrees.

Combine zucchini and lemon juice in a medium saucepan and cook over medium heat until tender, about 30 minutes. During the last 10 minutes of cooking, add sugar, cinnamon and nutmeg.

Combine flour, butter, sugar and salt and mix with a pastry blender until crumbly. Stir in buttermilk. Add 1/2 cup of the crust mixture to the cooked zucchini. Pat half the remaining crust mixture into a 9-by-13-inch pan and bake 8 minutes.

Remove bottom crust from oven and reduce oven temperature to 350 degrees.

Spread filling evenly over hot crust. Distribute little pieces of remaining crust mixture on top and pat down. Sprinkle cinnamon over all and bake for 30 to 40 more minutes, until golden brown.


Recipe