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  • Zucchini Pan Dessert

    1 vote
    Zucchini Pan Dessert
    Servings: 15 squares
    by Apricot
    4 recipes
    		 >
    I 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!

    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

    1. Preheat oven to 350 degrees F. Grease 9" X 13" pan.
    2. 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.)
    3. CRUST--Combine flour, brown sugar, 3/4 cup sugar, and butter or margarine. Pat into prepared pan. Bake 10 minutes.
    4. THEN--Pour zucchini mixture over crust. Bake 20 minutes.
    5. 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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