Zucchini Dessert Squares
A Uncategorized recipe with - 10 c cubed seeded peeled zucchini 4 - 5 lb, lemon juice, sugar. Ready in –, serves 16.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
In a bowl, combine flour, sugar, salt and cinnamon.
sugar(1 c)ground cinnamon(1 tsp) - 2
Cut in butter until crumbly, reserve 3 cups.
- 3
Pat remaining crumb mixture into the bottom of a greased 9 x 13 inch baking pan.
- 4
Bake at 375° for 12 minutes.
- 5
Meanwhile, for filling, place zucchini and lemon juice in a saucepan, bring to a boil.
- 10 c cubed seeded peeled zucchini 4 - 5 lb(8)lemon juice(2/3 c) - 6
Reduce heat, cover and cook for 6 - 8 minutes or until zucchini is crisp-tender.
- 10 c cubed seeded peeled zucchini 4 - 5 lb(8) - 7
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.
sugar(1 c)ground cinnamon(1 tsp)ground nutmeg(1/2 tsp) - 8
Bake at 375° for 40 - 45 minutes or until golden.
- 9
Yields 16 - 20 servings.
Rate this recipe
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Zucchini Dessert Squares
A Uncategorized recipe with - 10 c cubed seeded peeled zucchini 4 - 5 lb, lemon juice, sugar. Ready in –, serves 16.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
In a bowl, combine flour, sugar, salt and cinnamon.
sugar(1 c)ground cinnamon(1 tsp) - 2
Cut in butter until crumbly, reserve 3 cups.
- 3
Pat remaining crumb mixture into the bottom of a greased 9 x 13 inch baking pan.
- 4
Bake at 375° for 12 minutes.
- 5
Meanwhile, for filling, place zucchini and lemon juice in a saucepan, bring to a boil.
- 10 c cubed seeded peeled zucchini 4 - 5 lb(8)lemon juice(2/3 c) - 6
Reduce heat, cover and cook for 6 - 8 minutes or until zucchini is crisp-tender.
- 10 c cubed seeded peeled zucchini 4 - 5 lb(8) - 7
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.
sugar(1 c)ground cinnamon(1 tsp)ground nutmeg(1/2 tsp) - 8
Bake at 375° for 40 - 45 minutes or until golden.
- 9
Yields 16 - 20 servings.
Rate this recipe
