Low-Fat Zucchini Crisp
rec.food.recipes/Dancer/2000
Makes 16 servings

3 1/4 pounds zucchini, peeled, seeds removed and thinly sliced
1/2 cup freshly squeezed lemon juice
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For crust:
3 cups unbleached all-purpose flour
1/2 cup butter
1 1/2 cups sugar
Dash salt
1/2 cup low-fat buttermilk
1 teaspoon ground cinnamon

Preheat oven to 375 degrees.

Combine zucchini and lemon juice in a medium saucepan and cook over medium heat until tender, about 30 minutes. During the last 10 minutes of cooking, add sugar, cinnamon and nutmeg.

Combine flour, butter, sugar and salt and mix with a pastry blender until crumbly. Stir in buttermilk. Add 1/2 cup of the crust mixture to the cooked zucchini. Pat half the remaining crust mixture into a 9-by-13-inch pan and bake 8 minutes.

Remove bottom crust from oven and reduce oven temperature to 350 degrees.

Spread filling evenly over hot crust. Distribute little pieces of remaining crust mixture on top and pat down. Sprinkle cinnamon over all and bake for 30 to 40 more minutes, until golden brown.