Recipe
Dessert
Zucchini Crunch
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 8 c. peeled and sliced zucchini | ||
| ½ c. water | ||
| ¾ c. granulated sugar | ||
| ¼ c. lemon juice | ||
| 1 tsp. cinnamon | ||
| 1 c. sour cream | ||
| 1 (18.5 oz) pkg dry white cake mix | ||
| ½ c. butter | ||
| ½ c. uncooked oats |
Directions
- Combine zucchini, water, sugar and lemon juice in a saucepan. Cook over medium heat for 10 minutes. Let cool. Pour into a greased 9-by-13-inch pan. Sprinkle zucchini with cinnamon.
- Combine sour cream, dry cake mix, butter and oatmeal in a bowl. Sprinkle cake mixture on top of zucchini.
- Bake at 350 degrees for 30 minutes.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 25mg
- Sodium: 300mg
- Total Carbohydrates: 42g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 10%