Too much zucchini. I used up the last of the summer zukes. Even the short stubby ones.
Zucchini Dessert Squares
From Taste of Home
4 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1-1/2 cups cold butter
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
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.
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.
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