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Ingredientes
- 1 1/2 lbs. med.-size zucchini, peeled, halved lengthwise & cut crosswise in thin slices (4 c.)
- 1 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1/4 c. all-purpose flour
- 3 T butter
- 2 T cider vinegar
- 2 T water
- 1 teaspoon lemon juice
- 1/2 teaspoon each cinnamon & nutmeg
- 1 baked (9 inch) pie shell
- 1/2 c. butter
- 1/2 c. packed light brown sugar
- 1 c. all-purpose flour
Direcciones
- Put all filling ingredients into a 2 qt microwave safe bowl. Stir to mix. Microwave uncovered on high 8 to 10 min, stirring 3 times, till thickened. Pour into the baked pie shell.
- To make topping, heat butter in a 1 qt microwave safe bowl. Stir in remaining topping ingredients till blended. Cover with lid or possibly vented plastic wrap. Microwave on high 2 to 2 1/2 min, stirring twice, till golden brown and bubbly. Spread out on a piece of foil. When cool sufficient to handle, sprinkle evenly over filled pie.Refrigerate in refrigerator at least 3 hrs. This pie may be made by filling an unbaked pie shell with the zucchini, add in remaining ingredients. Mix topping ingredients together, sprinkle on pie and bake till done or possibly golden.
- I made this for our school board meeting once and they didn't know the difference till the superintendent told them. It helps to take care of excess zucchini during season.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 10 servings | |
| Calories 312 | |
| Calories from Fat 94 | 30% |
| Total Fat 10.74g | 13% |
| Saturated Fat 6.79g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 80mg | 3% |
| Potassium 51mg | 1% |
| Total Carbs 53.66g | 14% |
| Dietary Fiber 0.5g | 2% |
| Sugars 41.4g | 28% |
| Protein 1.76g | 3% |
