Email to Amy      

Recipe Categories: rosyposy's HOME PAGEAPPETIZERS BARS BBQ BEVERAGES BREAD BREAKFAST CAKES CAKESandPIES CANDY CASSEROLES CHRISTMAS COOKIES CROCKPOT DESSERTS DIPS FROSTINGS HOMEMADE LOWFAT MEATS MUFFINS PASTA POULTRY SALADandDRESSING SNACKS SOUPSandSTEWS VEGETABLES WeightWatchers

ZUCCHINI DESSERT SQUARES




Source of Recipe


*


List of Ingredients





Crust:

4 c. all-purpose flour
2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 c. cold butter or margarine


In a bowl, combine flour, sugar, salt and cinnamon. Cut in butter until crumbly, reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 9 x 13 inch baking pan. Bake at 375° for 12 minutes.

Filling:

8 - 10 c. cubed, seeded, peeled zucchini (4 - 5 lb.)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Recipe



Meanwhile, for filling, place zucchini and lemon juice in a saucepan, bring to a boil. Reduce heat, cover and cook for 6 - 8 minutes or until zucchini is crisp-tender. Stir in 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. Yields 16 - 20 servings.