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What’s Fresh with Beth Irons: Zucchini Dessert Squares


4 cups all-purpose flour

2 cups sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1-1/2 cups cold butter or margarine



8 to 10 cups cubed seeded peeled zucchini (4 to 5 pounds)

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg



  1. In a bowl, combine flour, sugar, cinnamon and salt.
  2. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13-in. x 9-in. baking pan. Bake at 375° for 12 minutes.
  3. Meanwhile, for filling, place zucchini and lemon juice in a saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender.
  4. Stir in sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin).
  5. Spoon over crust; sprinkle with the reserved crumb mixture.
  6. Bake at 375° for 40-45 minutes or until golden. Yield: 16-20 servings.