Squash--Gimmie some recipes please.

Furbalsmom wrote:This is another version of Zucchini Apple Pie. The difference is you don't use a pastry crust. The crumble is used to make the bottom crust then baked a bit then the hot zucchini pie filling and all of the liquid is poured over the hot crumble crust, put the remaining crumbles on top, and continue to bake until done.

I made some of the filling and froze it to use for zucchini pies during the winter and it turned out great.

ZUCCHINI APPLE PIE

Peel and seed one huge zucchini, cut flesh into bite sized pieces until you get

8 – 10 C zucchini

2/3 C lemon juice

1 C sugar

1 tsp cinnamon

1/2 tsp nutmeg

Place zucchini and lemon juice in large saucepan, bring to a boil, reduce the heat and cover. Cook 6 – 8 minutes, stir in sugar and spices, simmer another 5 minutes. This is a very thin mix.

While zucchini is cooking prepare crumble

4 C flour

2 C sugar

1/2 tsp cinnamon

1/2 tsp salt

1 1/2 C cold butter or margarine

Blend above ingredients until crumbly (I buzz this in the food processor)

Set aside 3 C of crumble mixture for topping

Take remaining mixture and pat into a greased 9 X 13 pan, Bake at 375 degrees for 12 minutes.

Remove from oven and while still very hot, pour filling mixture over the baked crust. Sprinkle the remaining 3 C of crumble mixture evenly over the top, return dish to the oven and bake at 375 degrees about 45 minutes, or until topping is golden brown.

The flour in the crust and topping will thicken the juice in the zucchini pie. With all the lemon juice and spices, it tastes just like apple pie.