Zucchini Dessert Squares

By


We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
from tasteofhome.com

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  • 30 mins
  • 70 mins

Ingredients

  • FILLING:
  • 4 cups 4 cups all-purpose flour
  • 2 cups 2 cups sugar
  • 1/2 teaspoon 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1-1/2 cups 1-1/2 cups cold butter
  • 8 to 10 cups 8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)
  • 2/3 cup 2/3 cup lemon juice
  • 1 cup 1 cup sugar
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1/2 teaspoon 1/2 teaspoon ground nutmeg
  • tammiesandel
  • Reviewed Aug. 9, 2013

Preparation

Step 1

. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
2. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
3. Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.

Nutritional Facts

1 serving (1 each) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 200 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.

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