- Crust:
- 5 cups all-purpose flour
- 1 3/4 cups white sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups butter, at room temperature
- Filling:
- 3/4 cup white sugar
- 2/3 cup lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 7 cups peeled, seeded, and sliced zucchini
- Preheat oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan.
- Mix flour, 1 3/4 cup sugar, and 1/2 teaspoon cinnamon together in a large bowl. Cut in butter with a fork to make a crumbly dough. Measure out 1/2 cup of the dough and reserve.
- Press 1/2 dough firmly into the bottom of the jelly roll pan to form a crust.
- Bake in the preheated oven until golden, about 10 minutes.
- Combine 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and nutmeg in a large saucepan. Add sliced zucchini. Bring to a boil, stirring constantly, until zucchini begins to soften. Stir in reserved 1/2 cup dough. Cook and stir until mixture thickens, 3 to 5 minutes.
- Spread zucchini mixture over the crust. Press remaining dough lightly on top.
- Return to the preheated oven and bake until top is lightly browned, 35 to 45 minutes. Let cool before slicing into 24 bars, about 20 minutes.
05/05/2018
recipepes.com
Zucchini Pie Bars, recipe
PT15M
PT1H
5
455 calories