plants). We are very grateful because our zucchini plants are dying (as of this publications they are DEAD).
Anyway, I wanted to share one of our family’s favorite zucchini recipes with anyone brave enough to try it.
This is a wonderful recipe to try if you have a boat load of zucchini and you've already made; zucchini bread, zucchini relish, zucchini marmalade, zucchini pickles, zucchini pizza- you get the idea. I found this Apple Pie recipe last August but I forget exactly how I came across it but I am glad I did! Here is the original recipe if you would like to try it- http://www.food.com/recipe/zucchini-apple-pie-38717
The first time I made it I used white flour but last time I used whole wheat flour. Using whole wheat flour does make in a little grainy but if you already use whole wheat 99% of the time you probably won’t mind- we didn’t.
Here is my version of the recipe
Mock Apple Pie with Zucchini
Ingredients:
½ LARGE Zucchini (to make 10 cups thinly sliced)
1/3 cup Lemon Juice
1/3 cup Water
½ cup Soft White or Spelt (you can use white flour if you want)
1 cup Sucanut (or granulated sugar of your
choice)
1 ¼ tsp Cinnamon
¼ tsp Nutmeg
1 dash of Salt
For Crumb Topping:
½ cup Soft White or Spelt (or white flour)
½ cup rolled Oats
1 cup Sugar
1 tsp Cinnamon
½ tsp Nutmeg
1/3 cup Butter (Slightly softened)
Directions:
1. Peel zuccini and slice in quarters lengthwise
2. Gently scrape out seeds, slice thinly (very thinly, as thin as you can get it!)
3.Put zucchini, water and lemon juice into a pot with lid on top, simmer and stir frequently until slices are tender
4. Drain but do not rinse
5. In a medium bowl mix zucchini, flour, sucanut, 1 1/4 tsp cinnamon and salt
6. Place all of the above in a pie pan
7. In a seperate bowl mix together the first five crumb topping ingredients then cut in butter
8. Place all of topping on top of pie
9. Bake at 400* for 30-45min
When I made this recipe no one even guessed the secret and didn't believe it when I told them!
Yahweh bless you and happy baking!
-Bethany-
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