'Apple' Topping for ice cream

Folks, this is not made with apples but instead with green squash/zucchini. And let me tell you, it's good stuff! It is a real favorite here as topping on ice cream with some caramel sauce. I plan on making a pie or two with it in the near future, as we are producing more zucchini's than we can eat for a family of five. (2 green squash plants!)

I discovered this recipe on http://squarefoot.creatingforum.com/forum.htm, but then discovered the probable original source here: http://www.outofhouseandhome.com/2006/05/09/zucchini-unlimited/


Zucchini Unlimited



I promise you that, as long as you do not tell, not a soul who eats this dessert will believe that it is anything more than an apple pie.


For the filling, you will need:

* 2 large (or 12 – 14 small) zucchini, peeled, seeded (if seeds are large), quartered or halved length-wise, and cut into 1/4″ slices
* 2/3 c lemon juice
* 1 c sugar
* 1/2 t cinnamon
* 1/4 t nutmeg

Cook zucchini slices in lemon juice until tender; add sugar, cinnamon and nutmeg, simmer and then allow to cool.

For the crust and topping you will need:

Crust/Topping:
4 c flour
2 c sugar
1/2 t salt
1 c margarine/butter/butter-flavored crisco

Combine flour, sugar and salt; mix well. Cut in the butter with a fork or other tined instrument, and mix until crumbly.

Fold 1/2 cup of the crust mixture into the filling mixture. Press 1/2 the remaining crust mixture into a 9" x 13" pan; bake this crust at 375 degrees for 10 minutes. Pour zucchini over this new crust. Add 1 t cinnamon to remaining crust mix and sprinkle over zucchini. Bake at 375 degrees for 30 minutes