Rating: 4.07 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A wonderful and creative way to use up all surplus zucchinis!

Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil over medium heat, and cook the zucchini until tender, about 5 minutes. Drain the zucchini in a colander set in the sink, and set aside to cool.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Combine 1 cup of flour, 1/2 cup of sugar, and 1/2 cup of very soft butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.

  • Measure out 3 cups of cooked zucchini, and place into a blender. Pour in the evaporated milk and eggs, and add 1 1/2 cups of sugar, 1/4 cup of flour, 1 tablespoon of butter, and the vanilla extract to the zucchini. Pulse the blender several times to combine the ingredients, and then blend until the filling mixture is pureed, about 1 minute. Pour the mixture over the crust. Combine 1 tablespoon of sugar with the cinnamon in a small bowl, and sprinkle over the filling.

  • Bake in the preheated oven until the middle of the dessert is set, about 45 minutes. Let cool, and chill in refrigerator before slicing.

Nutrition Facts

332 calories; protein 5.7g; carbohydrates 49.7g; fat 12.8g; cholesterol 66.1mg; sodium 120.8mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
09/07/2010
YUM!!!!!!! So fluffy and creamy. Tastes very "refreshing" because of the zucchini. Definitely a keeper Read More
(12)

Most helpful critical review

Rating: 3 stars
01/16/2012
I was really concerned when I poured the zucchini puree on top of the crust. It was almost as thin as water. I put it in the oven carefully and it firmed up quite a bit. A couple of changes I think I'd make to the recipe next time - a little more flour in the filling. For me the filling is still a bit too loose. I'd also reduce the sugar as it seems very sweet to me The crust was delicious as it was Update - I stuck these back in the oven and baked them some more.. maybe another 30 minutes. The sugar turned more caramalized and the bars firmed up and browned. I like them MUCH better this way! So if you make these and don't like them bake them more and you might be surprised Read More
(13)
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/15/2012
I was really concerned when I poured the zucchini puree on top of the crust. It was almost as thin as water. I put it in the oven carefully and it firmed up quite a bit. A couple of changes I think I'd make to the recipe next time - a little more flour in the filling. For me the filling is still a bit too loose. I'd also reduce the sugar as it seems very sweet to me The crust was delicious as it was Update - I stuck these back in the oven and baked them some more.. maybe another 30 minutes. The sugar turned more caramalized and the bars firmed up and browned. I like them MUCH better this way! So if you make these and don't like them bake them more and you might be surprised Read More
(13)
Rating: 4 stars
09/07/2010
YUM!!!!!!! So fluffy and creamy. Tastes very "refreshing" because of the zucchini. Definitely a keeper Read More
(12)
Rating: 5 stars
09/10/2010
This recipe was amazing. My daughter said no way she wouldn't eat it knowing there was zucchini in it. I gave her a taste and she loved it. I made it just as is no changes. Read More
(9)
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Rating: 5 stars
08/21/2013
Great recipe 2nd request by my family is a shew in for a winner!!! Read More
(2)
Rating: 3 stars
04/02/2015
The flavor isn't bad but it's definitely different. I thought it was alright but no one wanted seconds. Read More
(1)
Rating: 4 stars
09/12/2011
Wonder and reminicent of cheesecake! Read More
(1)
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Rating: 5 stars
07/27/2014
Great recipe. I also cooked this for about 20-30 mins more than the original recipe calls for bars firmed up better. I also didn't have 2 tsp of Vanilla Extract (oops) so I used just 1 tsp and it tastes great. Great way to get rid of these zucchini!:) Read More
(1)
Rating: 1 stars
08/05/2014
Smells delicious while it's baking but tastes horrible! Read More
(1)
Rating: 5 stars
09/15/2013
Good flavor and texture. No zucchini shreds to disguise from the kids! Read More
(1)