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Zucchini Dessert Squares

Zucchini Dessert Squares
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchinis that year. I was looking for ways to use them...this delicious dessert is the result.
16-20 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

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

Directions

  • 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.
  • 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).
  • Spoon over crust; sprinkle with the reserved crumb mixture. Bake at
  • 375° for 40-45 minutes or until golden. Yield: 16-20 servings.
© Taste of Home 2013

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Zucchini Dessert Squares (continued)

Nutrition 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.
© Taste of Home 2013