- Food and Cooking
Looking for Ways to Use Zucchini? Zucchini Dessert Recipe.
It's that time of year again. The time when gardners have zucchini coming out of their ears. I myself have two black thumbs but know that someone will always take pity on me and give me some of their excess. It works for me. It seems that people often say they are tired of eating zucchini bread--like that's the only thing that you can do with the squash. My grandmother, who was an avid gardner, made a wonderful bread. She would also just slice it in half, cut side up, and sprinkle it with a mixture of parmesan cheese, garlic salt and paprika, and bake it in the oven until golden and bubbly. That's one of my favorite ways to eat the abundant bounty.
Knowing that people struggle with ideas on how to use zucchini, I asked around. A lot of people had some fun ideas like zucchini boats filled with tomatoes and feta, zucchini lasagna, and grilled zucchini. The most unusual idea, however, was given to me by my cousin, Marcie. Marcie makes a zucchini dessert. It's hard to imagine this squash as a dessert item but I like to think I'll try almost anything once so, I gave it a whirl. The result was a tasty little crumble that I would have thought was apples if I didn't know better. My house is full of guests at the moment and everybody went nuts for it. So, without further ado, here is my cousin Marcie's recipe for Zucchini Dessert.
- 6-8 cups (about 4-5) medium zucchini, peeled, seeded and diced
- 2/3 cup lemon juice, 3-4 lemons
- 2 1/2 cups sugar
- 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 4 cups flour
- 1/2 tsp salt
- 1 1/2 cups butter or margarine
- Preheat oven to 325 degrees. In a saucepan, over medium-low heat, cook the diced zucchini and lemon juice until zucchini is tender.
- Add 1 cup of the sugar, the nutmeg, and 1 tsp. of the cinnamon to the zucchini mixture. Simmer for a few minutes. Make the crust mixture.
- Crust mixture: mix together the flour, 1 1/2 cups sugar, salt and butter until crumbly.
- Add 1/2 cup of the crust mixture to the zucchini mixture to thicken it.
- Press 1/2 of the remaining crust mixture into a cookie sheet, flattening it with your hands. bake in a 325 degree oven for 10-15 minutes.
- Spread zucchini mixture over warm crust.
- Add 1/2 tsp cinnamon to the remaining crust mix. Sprinkle on top of the filling. Bake for an additional 40 minutes.
This recipe does, truly, taste like an apple dessert. I must tell you, it is delicious but very rich. I recommend cutting it into small squares to serve. I made mine on a cookie sheet because I understood my cousin's instructions that way. I later saw that she had mentioned using an 11x17 pan. I think the portions would have been thicker if I would have used that pan but I believe the cookie sheet worked well, too, since it is such a rich dessert. The lower profile suited us just fine and the portions reminded me a bit of lemon bars. Her original recipe also called for oleo. I have never heard of oleo so had to Google it when at the grocery store. It said that oleo could be defined as margarine or shortening. I have a big Costco pack of butter in my refrigerator and really dislike margarine so that's what I used. Whatever you happen to have on hand will work for this recipe. If you find yourself with an abundant supply of zucchini, give this recipe a try. Both you and your family will be pleasantly surprised.