Zucchini Veggie
A delightful zucchini dessert crusted with a flaky flour mixture and filled with a sweet, spiced zucchini lemon filling, perfect for summer gatherings or family treats.
Ingredients
Instructions
- Mix flour, 1 cup sugar, and salt.
- Cut in oleo until the mixture is crumbly.
- Pat half of the mixture into a 9 x 13-inch pan.
- Bake at 375°F for 10 minutes.
- Cook zucchini and lemon juice until tender.
- Add 2 cups sugar, cinnamon, and nutmeg; simmer for 4 minutes.
- Add 1/2 cup of the flour mixture into the zucchini mixture.
- Stir well until it thickens.
- Pour the filling onto the prepared crust.
- Sprinkle the remaining flour mixture over the filling.
- Bake at 375°F for 30 to 35 minutes.
Tips & Substitutions
To enhance the flavor, consider adding some chopped nuts or raisins to the zucchini mixture. If you're out of oleo, you can substitute with unsalted butter or a vegan alternative. For a slightly different taste, try using lime juice instead of lemon juice. Make sure to peel and seed the zucchini thoroughly for the best texture in the filling.
Serving Suggestions
This Zucchini Veggie dish is delightful served warm or at room temperature. It pairs beautifully with Summer'S Salad for a refreshing contrast. You can also enjoy it as a dessert with a scoop of vanilla ice cream or whipped cream on top. For a more savory option, serve alongside grilled meats or as part of a vegetarian spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick snack, but the texture may be softer.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Veggie contains roughly 1467 calories, with 17g protein, 174g carbohydrates, and 80g fat. It is an excellent source of dietary fiber (58% of the Daily Value), calcium (42% of the Daily Value), and vitamin C (41% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 809mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well to remove excess moisture. This will help prevent the filling from becoming too watery. Fresh zucchini is preferred for texture, but frozen can work in a pinch.
Is it possible to make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum, or add a bit to help with texture. Adjust baking time slightly if needed.
How can I adjust the sweetness of the dish?
If you're looking to reduce the sugar content, you can cut back the sugar by 25% or use a sugar substitute like Stevia or erythritol. Keep in mind that this may slightly alter the flavor, so taste as you go.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).