TMZ

Too much zucchini.  I used up the last of the summer zukes.  Even the short stubby ones. 

Zucchini Dessert Squares
From Taste of Home
16-20 servings

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 

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. 

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.