A wonderful and creative way to use up all surplus zucchinis!
Original recipe makes 1 9×13-inch baking dish
Ingredients
3 zucchini, sliced
1 cup all-purpose flour
1/2 cup white sugar
1/2 cup very soft butter
2 cups evaporated milk
2 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
1 tablespoon butter
2 teaspoons vanilla extract
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
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PREP
25 mins
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COOK
50 mins
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READY IN
2 hrs 15 mins
Directions
- 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 9×13-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
Calories: 332 kcal
Carbohydrates: 49.7 g
Cholesterol: 70 mg
Fat: 12.8 g
Fiber: 0.7 g
Protein: 5.7 g
Sodium: 121 mg