If you’ve read my posts on zucchini, or if you were at my office last Friday 🙂 you know that we have outrageously large zucchinis growing in our garden this year. We have really enjoyed them…about as much as one can enjoy lots of huge zucchinis in one growing season.  We’ve had sauteed zucchini and onions flavored with various herbs, we’ve had steamed zucchini and tomatoes. We’ve had baked zucchini and onions and tomatoes. One day last week, just when I was kind of glad the growing was slowing down a bit, I ran across an interesting recipe in my blog wanderings. I gave it a shot, and we had it for dessert tonight. A big shout out to Stephanie over at Stop the Ride! for this yummy, easy recipe. I added a couple of diced up Granny Smith apples just because I had a couple that wouldn’t be good much longer, and they were a perfect compliment to the zucchini. Actually, Mike said he would have just thought it was really good apple strudel.
Zucchini Strudel
Filling
6-8 C pared, diced zucchini
2/3 C lemon juice
1 C sugar (I used about 3/4 cup)
1 tsp cinnamon
1/4 tsp nutmeg
Crust
4 C flour (I used 3 cups of white flour, 1 cup of whole wheat)
2 C sugar
3 sticks margarine
Cut zucchini lengthwise and scoop out seeds. Peel and slice crosswise into 1/4 inch thick slices. Cook with lemon juice until tender.
In a separate bowl, blend four, sugar and butter with a pastry blender until crumbly. Pat half of mixture into a 9X13 pan. Bake at 375 for 10 minutes.
While crust is baking, add remaining ingredients to filling and let cool. When crust is finished spread zucchini mixture over the crust and top with remaining crust mixture. Bake for 30 minutes at 375.
Zucchini Strudel
If anyone out there has any other interesting recipes for zucchini that doesn’t involve onions and tomatoes :-), I’d love to hear from you.
Smith Funny Farm 