Zucchini Craisen Slices Think Apple Pie Recipes

Steps:

• Preheat oven to 425 degrees.
• Cook zucchini slices in boiling water until barely tender, about 2 minutes.
• Remove from stove and drain very well and cool.Remove as much moisture as you can with paper towels.
• In a bowl, toss zucchini with sugars, cinnamon, nutmeg, cardamom, cream of tartar, cornstarch or flour, and salt until well coated.
• Place lightly floured pastry in a 9-inch, pan.
• Fill with zucchini mixture.
• Dot with butter, drizzle with vinegar.
• Top with crust.
• Brush top crust lightly with water and sprinkle crust with sugar.
• Bake for 15 minutes at 425.
• Reduce heat to 350 and bake about 45 minutes.
• Serve hot with a scoop of vanilla ice cream.
• Or serve chilled.

Steps:

• Use big zucchinis (meaty and approximately 18" long), but still tender enough that you can pierce the skin with your thumb nail. Peel and cut in quarters lengthwise, remove the seeds and slice crosswise approximately 1/4" thick. Cook the zucchini in water until tender crisp (let drain in strainer to remove liquid). Sprinkle with lemon juice. Mix sugar, salt, cinnamon, cream of tarter, nutmeg, flour (and cornstarch for 9" pie) in a bowl. Add the zucchini and mix well. It will be runny, but that's okay. Dump the filling into a pie crust and dot with butter. Add the top crust and make slits to vent. Bake at 400 degrees for 40 minutes or until golden brown. Let cool completely and serve. Store in the refrigerator.

Steps:

• Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
• In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
• Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press half of the crumb mixture into a greased 15x10x1-in. baking pan. Bake at 375° for 10-12 minutes or until lightly browned. Set remaining crumb mixture aside., Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. Drain. Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture. Cook and stir for 2-3 minutes. Stir in walnuts and raisins. , Spread filling evenly over crust. Sprinkle with remaining crumb mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Steps:

• ZUCCHINI MIXTURE:.
• In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
• Add sugar, cinnamon and nutmeg and cook for a minute more.
• Remove from heat and let sit.
• CRUST MIXTURE:.
• For crust, mix flour, and sugar in a large bowl.
• Cut in cold butter until mixture resembles pea size coarse crumbs.
• Stir 1/2 cup of the flour mixture into zucchini and mix well.
• Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
• Spread zucchini mixture over crust in pan.
• Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
• Bake at 375°F for 35-40 minutes.

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.