Zucchini Dessert Squares Recipes

ZUCCHINI DESSERT SQUARES

Steps:

• 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° until golden, 40-45 minutes.

ZUCCHINI DESSERT SQUARES

Steps:

• 1. Combine flour, sugar, cinnamon, and salt in a medium-sized bowl.
• 2. Cut in butter until crumbly; set aside 3 cups of this mixture.
• 3. Pat remaining crumb mixture into the bottom of a greased 13"x9"x2" pan. Bake at 375 for 12 minutes.
• 4. While the crust is baking, make the filling. Place zucchini and lemon juice in a saucepan; bring to a boil.
• 5. Reduce heat; cover and cook gently for 6 to 8 minutes or until zucchini is crisp-tender.
• 6. Stir in sugar, cinnamon, and nutmeg. Cover and simmer for 5 minutes. The mixture will be thin.
• 7. Spoon over crust, and sprinkle with the reserved crumb mixture.
• 8. Bake at 375 for 40 to 45 minutes or until golden.

ZUCCHINI DESSERT SQUARES

Steps:

• In a bowl, combine flour, sugar, cinnamon and salt.
• Cut in butter until crumbly; reserve 3 cups.
• Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan.
• Bake at 375 for 12 minutes.
• Meanwhile, for filling, place zucchini and lemon juice in a saucepan.
• Bring to a boil.
• Reduce heat.
• Cover and cook for 6-8 minutes or until zucchini is crisp - tender.
• Stir in 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.

BLUEBERRY ZUCCHINI SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

ZUCCHINI BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
• To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until smooth. Spread over warm cake. Allow cake to cool completely before cutting into bars.

BAKED ZUCCHINI SQUARES

Steps:

• In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.