This zucchini pie bar recipe yields amazing apple-tasting mock apple pie bars. The lemon juice adds tartness. Spices and sugar give it the apple pie taste. I used a large zucchini that friends let get too big. As long as you remove the seeds, no one can tell it's not apples. Serve the bars warm with ice cream.
Ingredients
- 5 cups all-purpose flour
- 1.75 cups white sugar
- 0.5 teaspoons ground cinnamon
- 1.5 cups butter , at room temperature
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan.
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2
Whisk flour, 1 ¾ cups sugar, and ½ teaspoon cinnamon together in a large bowl; cut in butter with a fork to make a crumbly dough. Reserve ½ cup dough; set aside.
-
3
Press remaining ½ dough firmly into the prepared jelly roll pan.
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4
Bake in the preheated oven until golden, about 10 minutes.
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5
Combine ¾ cup sugar, lemon juice, ½ teaspoon cinnamon, and nutmeg in a large saucepan; add sliced zucchini and bring to a boil, stirring constantly, until zucchini begins to soften. Stir in reserved ½ cup dough; cook and stir until mixture thickens, 3 to 5 minutes.
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6
Spread zucchini mixture over crust; press remaining ½ dough lightly on top.
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7
Bake in the preheated oven until top is lightly browned, 35 to 45 minutes. Cool before slicing into 24 bars, about 20 minutes.
Nutrition Facts
Per serving
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