Zucchini Mock Apple Pie (Poor Boy's Apple Pie)

Summertime brings on gardening which brings on a plethora of zucchini! This is a wonderful and delicious way to use this versatile blank slate of a vegetable. My cookbook can be ordered from my website or by mailing a check or money order for $30 to Kimmy's Southern Cooking PO box 154 Higden AR 72067 Order from my website www.kimmyssoutherncooking.com 5 c Zucchini, peeled, deseeded and sliced like apple slices 2 T lemon juice 1 c brown sugar, packed 1 c white sugar 2 T cornstarch 2 tsp ground cinnamon 1 1/2 tsp cream of tarter Pinch of nutmeg Pinch of salt 4 - 5 slices of bread, cut into 1" cubes, leave on the crust 1 stick of butter, melted 1 c sugar 1 egg, room temperature and slightly beaten 1 tsp vanilla extract Preheat oven to 375F (190C). Sprinkle zucchini with lemon juice and toss. Add zucchini slices to a large pan and cook over medium low to low heat, stirring often until tender. Add water by the tablespoons if zucchini starts to stick. Cook to your desired tenderness is achieved. To a large mixing bowl add brown sugar, white sugar, cornstarch, ground cinnamon, cream of tarter, nutmeg and salt. Mix to combine. Add zucchini and toss to combine. Place a deep dish pie plate on a parchment lined cookie sheet for easy clean up. Pour mixture into the pie plate. Combine melted butter, sugar, beaten egg and vanilla extract in a bowl and stir to combine. Slowly pour mixture over bread cubes being sure that each cube is covered. Let stand for 5 - 10 minutes. Bake at 375F (190C) for 30 - 40 minutes or until all of the bread is golden brown. Remove from oven and let cool 15 - 30 minutes before serving. Serve warm or chilled with a scoop of vanilla ice cream. There may be extra juice in the pie pan and this is extra yummy served over ice cream! #oldfashionedbutnotooutdatte #glutenfree #glutenfreerecipes #canyonbakehouse #glutenfreecanyonbakehouse