4 c. flour
2 c. sugar
1/2 t. salt
1 c. margarine
Combine first 3 ingredients for the zucchini pie and cut in the margarine. Press 1/2 of the mixture onto the bottom and up the sides of a (9x13 inch) baking pan. Bake the pie crust at 375° for 10 minutes.
6-8 c. peeled, seeded and sliced (1/4 inch thick) zucchini
2/3 c. lemon juice or Real Lemon
1 c. sugar
1/4 t. nutmeg
1 1/2 t. cinnamon, divided
Cook zucchini and lemon juice over medium heat in a saucepan til tender. Add sugar, nutmeg and 1 t. of the cinnamon; simmer 1 minute. Stir in 1/2 c. of the remaining crumb mixture til thick, cool and pour over the baked crust. Add the remaining 1/2 t. cinnamon to the remainder of the crumb mixture, sprinkle over top and bake zucchini pie at 375° for 35-45 minutes. Store leftovers in the refrigerator.
Zucchini Pie recipe is published in our September, 2010 Menu Minder, Issue #323.