Zucchini Dessert Squares

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  • 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


  1. In a large bowl, combine the flour, sugar, cinnamon and salt.
  2. Cut in butter until crumbly; reserve 3 cups.
  3. Pat remaining crumb mixture into a greased 13-inch by 9-inch baking pan.
  4. Bake at 375° for 12 minutes.
  5. Meanwhile, for filling, place zucchini and lemon juice in a large saucepan; bring to a boil.
  6. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender.
  7. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
  8. Spoon over crust; sprinkle with the reserved crumb mixture.
  9. Bake at 375° for 40-45 minutes or until golden.

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