Zucchini Streusel Shortbread Recipe

Zucchini Streusel Shortbread Recipe
Sure signs that it’s late summer include a pile of zucchini sitting on the counter, and cooks everywhere at a loss as to what to do with it. Zucchini Streusel Shortbread is a decadent, buttery treat that is perfect to take to an outdoor gathering or serve at a summer party. It can be made up to three days ahead, and, since it’s cut into squares, doesn’t require a knife and fork to eat.

You’ll be surprised to find that when zucchini is sautéed in butter with cinnamon and nutmeg, it takes on a totally different taste and will remind you of apples. It’s a good idea to use zucchini that are small – no more than eight inches long and a couple of inches in diameter. Some gardeners are very proud of themselves when they grow gargantuan zucchini, but the bigger the zucchini, the more seeds, the more water, and the more stringy and tough they become. It’s best to pick zucchini from your garden before they are allowed to get too big.

24 Servings

Crust:
1/2 cup sugar
1/2 teaspoon salt
3 cups flour
1 cup softened butter

Filling:
3 tablespoons butter
6 cups small zucchini, cut into small (about 1/4”) dice (the big ones are tough and have way too many seeds)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Streusel Topping:
1 cup softened butter
1 cup sugar
2 cups flour
1 cup oatmeal
1/2 teaspoon salt
  1. Preheat oven to 350°.
  2. Spray a 9" x 13" shallow casserole dish with non-stick spray.
  3. Crust: Mix the sugar, salt, and flour; cut the butter in until the mixture looks like cornmeal; press into the prepared baking dish and bake 20 minutes.
  4. Meanwhile, make the Filling: Melt the butter in a skillet; stir in the diced zucchini.
  5. Sprinkle with the sugar, cinnamon, and nutmeg.
  6. Continue to cook over medium heat, stirring often, for four to five minutes or until the zucchini is slightly softened.
  7. When the crust has finished baking, spread the zucchini filling evenly over.
  8. Streusel Topping: Mix the butter, sugar, flour, oatmeal, and salt until crumbly; sprinkle over the zucchini filling.
  9. Bake 30-40 minutes until lightly browned.
  10. Remove from the oven and let cool thoroughly before cutting into 32 squares.

Amount Per Serving
Calories 320 Calories from Fat 156
Percent Total Calories From: Fat 49% Protein 5% Carb. 46%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 11 g
Cholesterol 45 mg
Sodium 270 mg
Total Carbohydrate 37 g
Dietary Fiber 0 g
Sugars 14 g
Protein 4 g

Vitamin A 15% Vitamin C 5% Calcium 0% Iron 4%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.