My Recipes: Mock Apple Crisp 1 l...

My Recipes:
Mock Apple Crisp
1 l...: "Mock Apple Crisp 1 large zucchini with skin and seeds removed. 2 Tablespoons lemon juice ..."

Zucchini Soup Stock

Here is a great, extremely easy, way to use those extra hundred zucchini that always seem to grow huge overnight.

I take the larger ones and skin and take out most of the seeds first because sometimes the larger ones have tough skin; and the large seeds are not desirable to have in soup. If they are small; the dark green skin is not so tough so you can use the whole squash.

Dice up the squash and cook them in as little amount of water as you can until soft. You may add onions and other vegetables to the pot to boil with them if you so desire. ( I don't because I like to add the other vegetables to the soup in the whole.) When the squash is softened, take off the hot burner and let cool before you puree the whole mixture. After which you can either freeze the pureed soup stock or can it in quart jars. I have done both.

When it comes time to make your vegetable soup; use a quart of the stock as your starter broth. It is wonderful with either beef or chicken broth as well.

One bit of warning; it does color the broth a different color; but it is sooo good; who cares.

Experiment with it!

Mock Apple Crisp

1 large zucchini with skin and seeds removed.

2 Tablespoons lemon juice

2 tablespoons sugar

1/2 teaspoon cinnamon

1/2 cup brown sugar

1/4 cup white flour

1/2 cup rolled oats ( not instant )

1/4 cup butter

(1) Cut zucchini into 1/4 inch pieces resembling apple slices.

(2) Place slices into a plastic bag and sprinkle with the lemon juice.

(3) Shake to coat

(4) Combine sugar and cinnamon

(5) Add to the bag and shake well

(6) Place zucchini slices in a decorative circle into a round 9 inch baking pan.

(7) In a small bowl, mix the brown sugar, oats and flour.

(8) Cut in the butter

(9) Sprinkle over the zucchini slices. Nuts may be added at this time also.

Bake at 350 degrees for about 40-45 minutes

I like to serve it warm with a large scoop of vanilla ice cream; or if cold, whipping cream

This is really a good recipe to use some of those fast growing squash and be able to fool almost everyone eating the dessert. Kids love it! ( Just don't tell them it's squash until after they've eaten )