A delightful dessert that transforms zucchini into a sweet treat, perfect for gatherings or a cozy evening.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Peel and dice the zucchini into small cubes.
Uniform pieces ensure even cooking.
In a saucepan over medium heat, cook the zucchini with the juice of the lemon, sugar, cinnamon, and nutmeg until tender, about 15 minutes.
Stir occasionally to prevent sticking.
In a mixing bowl, combine the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs.
Cold butter works best for a crumbly texture.
Press half of the crust mixture into a greased baking dish.
Use your hands or the back of a spoon to press evenly.
Spread the zucchini mixture over the crust base.
Ensure an even layer for consistent flavor.
Sprinkle the remaining crust mixture over the zucchini filling and dust with cinnamon.
For a golden finish, sprinkle a little extra sugar on top.
Bake in the preheated oven for 35-40 minutes until golden and bubbly.
Check halfway through to ensure even baking.
Let cool slightly before serving. Enjoy with a scoop of ice cream or whipped cream.
Cooling helps the filling set for easier serving.
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