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Add a photoI based this on a recipe called Zucchini Apple Crisp. But, the crust goes in the pan first, and the filling doesn't have ANY apples in it. I doctored it up with a topping & changed the name.
It has a fairly thick crust on the bottom with filling on top. The crust seems more cookie-like to me. Overall, a pretty sweet dessert if using 3/4 C+ 3/4 C sugar in the crust. Bottom line, the filling isn't identifiable as apple or zucchini.
And, it makes a BIG panful (panful?). In retrospect, I wish I'd made half a recipe. It's good, but proceed with caution unless you need a heck-of-a-lot!
Servings: 15 squares
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Ingredients
- 8 cups zucchini, peeled, & cubed (core only if seeds are large)
- 3/4 cup lemon juice (or 1/4 C lemon juice + 1/2 C orange juice)
- 1 cup sugar
- 1 - 1 1/2 teaspoon cinnamon
- 1/2 - 3/4 teaspoon nutmeg
- 1/4 teaspoon cloves (optional)
- 1/4 teaspoon ginger (optional)
- 3 cups flour
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 1 cup butter or margarine, softened
- TOPPING:
- 2 eggs
- 1 teaspoon vanilla paste or vanilla extract
- 2 cups yogurt, plain, no-fat Greek
- scant 1/4 cup sugar
Directions
- Preheat oven to 350 degrees F. Grease 9" X 13" pan.
- FILLING--Put zucchini and lemon juice in large saucepan. Cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add 1 cup sugar, cinnamon and nutmeg, and any other optional spices. Stir until sugar dissolves. Remove from heat. (It will be very watery.)
- CRUST--Combine flour, brown sugar, 3/4 cup sugar, and butter or margarine. Pat into prepared pan. Bake 10 minutes.
- THEN--Pour zucchini mixture over crust. Bake 20 minutes.
- TOPPING--This is something like the topping on cheesecake: Beat 2 eggs until light and fluffy; add 1 teaspoon vanilla paste and 2 cups plain, no-fat Greek yogurt, and maybe 1/4 cup sugar, to make the topping. Pour it on top of zucchini mixture and bake at 350 degrees F until it looks set, maybe 20-30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 15 servings | |
| Calories 389 | |
| Calories from Fat 127 | 33% |
| Total Fat 14.48g | 18% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 121mg | 5% |
| Potassium 286mg | 8% |
| Total Carbs 61.5g | 16% |
| Dietary Fiber 1.5g | 5% |
| Sugars 40.38g | 27% |
| Protein 5.41g | 9% |
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