Ingredients
- 4 cups flour
- 2 cups sugar
- 1/2 tsp. salt
- 1 1/2 cup cold butter
Filling:
- 8 cups sliced peeled zucchini
- 2/3 cup lemon juice
- 1 cup sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
Directions
In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10 inch baking pan. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside.
Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
By Robin from Washington, IA
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