Ingredients:
6 -8 cups zucchini, peeled, cubed with seeds removed
2/3 cup lemon juice
1 cup sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla
4 cups flour
3 cups sugar
1/2 teaspoon salt
1 1/2 cups margarine ( 3 cubes)
1 teaspoon cinnamon
Directions:
Cook zucchini in lemon juice until tender, use often.
Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes.
While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well.
Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick.
Pat 1/2 of the remaining crumb mixture into a greased 9×13-inch pan.
Bake at 375 Fs for 10 minutes.
Spread zucchini evenly over the crust.
Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini.
Bake at 375 F for 30-40 minutes, until bubbling around the crust.
Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.
Servings: 24
Time preparation: 30 min.
Time total: 70 min.