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Zucchini Dessert Squares

Source of Recipe

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Bak: Zucchini Dessert Squares

Country August/September 1996
24 reviews rate this recipe 4.5 of 5 stars.
Prep: 30 min. Bake: 40 min.
Yield: 16-20 servings.

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

Ingredients:
• 4 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 cups cold stick margarine or butter (Imperial or Blue Bonnet Margarine)

• 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:
1. In a large bowl, combine the flour, sugar, cinnamon and salt. Cut in margarine 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.

1 serving (1 each) equals 289 calories, 14 g fat (1.3 g saturated fat), 8.7 mg cholesterol, 200 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.