[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Zucchini Krisp[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of August 17th-23rd, 2015
Zucchini Krisp
Thanks to Party Line listener Wayne Ganz
5 cups zucchini, peeled, and cut
½ cup sugar
1 teaspoon cinnamon
¼ cup lemon juice
¾ cup water
Cook 10 minutes; put into 9 inch pan. Mix the following until crumbly:
6 Tablespoons butter
1 cup flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
Sprinkle over zucchini; bake at 350 degrees for 45 minutes.
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