Ingredients

• 5 cups all-purpose flour
• 1.75 cups white sugar
• 0.5 teaspoons ground cinnamon
• 1.5 cups butter , at room temperature

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease sides of a 10x15-inch jelly roll pan.
2. 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. 3 Press remaining ½ dough firmly into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until golden, about 10 minutes.
5. 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.
6. 6 Spread zucchini mixture over crust; press remaining ½ dough lightly on top.
7. 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 per serving