YIELD:
PREP TIME: 25 minutes
BAKE TIME: 30-40 minutes

Ingredients

Filling

4 cups zucchini

1 cup sugar

2 tbsp. ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1 1/2 tsp. cinnamon

1 1/2 tsp. cream of tartar

2 tsp. lemon juice

1/2 cup apple juice

1/8 tsp. salt

1/4 tsp. nutmeg

Topping

1 cup ROGERS PORRIDGE OATS ORIGINAL BLEND

1/3 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1/3 cup brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/3 cup butter

1/4 cup coarsely chopped pecans

Directions

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Preheat oven to 375F. Prepare 8 x 8″ baking pan.

Peel and cut zucchini lengthwise in half. Seed it then slice each half into pieces about 1/2″ inch width. Place sliced succhini into water and boil for about 2 minutes or until tender. Drain and let stand in cold water for about 5 minutes and then drain again. Combine the 2 tbsp. flour with the sugar then add the rest of the filling ingredients and toss with the cooled zucchini. Place in bottom of the baking pan.

Combine the first 5 ingredients for the topping. Cut in butter until coarse crumb texture and fold in the pecans. Sprinkle topping over the succhini mixture.

Bake in oven for 30-40 minutes until the topping is browned and filling is bubbling.

This filling recipe can be used to make an 8″ pie using either our Hot Water Pastry Recipe or your favourite recipe for an 8″ double crust pie.

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