Time for Another Installment of...

When Life gives you Zucchini! 


Last week I showed you this "HORRID" picture of my YELLOW ZUCCHINI. 
Some of you may not know... but yellow zucchini is a good indicator that you're not eating it fast enough!! and it is no longer at it's freshest!  Most of the time, unless it's soft or has bad spots, it is still GOOD on the inside. 


Now, we did have some that turned this way right on the vine and had blemishes. We tossed those to the chickens. But these in this photo turned yellow, because they sat on the counter a couple of days to long.  

Rather than waste them. I remembered my Summer Reading last year. (I read the whole series of Little House on the Prairie Books) ...in one of those books, sorry, I don't remember which; all I  remember was Ms. Ingalls making a "mock apple pie". She made it with GREEN PUMPKIN.  It fooled the dad- he even wondered where they had gotten the apples? That got me wondering about this zucchini. I searched for some recipes until I came upon a couple that sounded good; read them through and came up with my own recipe. I can never seem to follow a recipe-- either I am missing ingredients or something else sounds better.  

 I made a cobbler crumble this morning! It was so delicious. 

 Here is my recipe. 

Rather than call it "mock apple pie" ...I'll just call it what it is. Although, The Honey thought it was good and said "it looks like apples.What is it? " 

Baked Zucchini Crumble

5 cups Zucchini- Peeled,seeded, and chopped

1/2 C. Lemon Juice

3/4 C. Sugar

1 tsp ground cinnamon

1/2 tsp nutmeg

2 C. all purpose flour

1 C. Whole wheat flour

1 C. rolled Oats

1 C. white sugar

1/2 C. brown sugar (packed) 

3 sticks of butter (about 1 1/2 cups)  ***I used 2 sticks of butter and it was a little dry; we served it with a dollop of vanilla ice cream on top.  PERFECT! 

1 tsp ground cinnamon

Put chopped Zucchini and lemon juice in a saucepan over a low heat cook until tender about 15 minutes. Stir occasionally. 

Add next 3 ingredients (sugar, cinnamon, nutmeg) to pot simmer 1 min. longer

While this is cooking. Mix in a large bowl Flour, Oats, and both sugars, cut the butter and mix with your clean hands until resembles a crumble mixture. 

Add about 1 handful of crumb mix to the saucepan with zucchini mixture and stir. Line a 13 X 9 inch pan with half of the remaining mix; spoon in zucchini mix cover with remaining crumbles. Bake for about 45 minutes in a 375° oven or when it bubbles. Remove  let cool or serve warm with ice cream. 

But... I still have zucchini left so I've decided to can some pie filling for later in the year. I'll be back and show you how I adapted this recipe for canning pie filling. 

Linking this recipe up with Donna's FJI- SNS #141 (under crafts, sewing, cooking) 

The Grace of the LORD Jesus Christ be with your spirit. Philippians 4:23