Rating: 4 stars 4
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

25 mins
50 mins
1 hr
2 hrs 15 mins
1 9x13-inch baking dish


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


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.

  • 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