I have never had a harvest of zucchini (courgettes in G.B.) as I’ve had this year!  It’s out-of-control!

This photo is just from this morning’s romp in the garden. Believe me, my garden is small … and I am no gardener. But, what to do with this latest batch??? So far, I’ve sliced, diced and stuffed zucchini.  I’ve pickled zucchini, frozen zucchini, made ratatouille, frittatas and quiches.  I’ve added zucchini to salads, stir fries and soups.  I’ve made zucchini muffins, breads, and fritters … and of course, the delicious lemon zucchini drizzle cake and chocolate zucchini bread (recipes available).  Friends, family, co-workers and neighbors don’t want them.  Yikes, what am I going to do?

I am tough … I’ll trudge on … bound and determined to use them all.  So, today I am making Mock Apple Shortbread Bars, a great, easy-to-make recipe that will have everyone scratching their heads.  Trust me!

MOCK APPLE SHORTBREAD BARS
Bake 350°.  Makes 40 or more (depending upon how big or small you cut them)

6 cups fresh zucchini, peeled, seeded and diced (about 3 large)
1/2 cup lemon juice
1 cup sugar
1 tsp. cinnamon
3-1/2 cups all purpose flour
1 cup sugar
1 tsp. salt
1 tsp. cinnamon
1/2 cup brown sugar
3 sticks butter, icy cold and cubed
1 cup chopped walnuts (optional)
1 cup oatmeal (not instant)

Use a large 16″ x 10″ sheet or jelly roll pan and line it with parchment paper or grease it well.  I like to use parchment paper so that I can lift everything out of the pan at once, let it cool and then slice.

In a large sauce pan, saute the diced zucchini with the lemon juice for about 10 minutes until soft (not mushy).  Add the sugar and cinnamon and cook for another minute or two.

While the zucchini is cooking, in a very large mixing bowl, combine the flour, salt, sugars and cinnamon.  Cut in the butter (just as if you’re making a pie dough or scones) until the flour is pea shaped and crumbly.  You can certainly do this by hand, but I like using a food processor.

From this flour mixture, take 1/2 cup and stir it into the cooked zucchini til blended with no lumps.  This will help to thicken the zucchini so that its not runny.

Add the oatmeal and chopped walnuts to the rest of the flour mixture and then take half of that and press it into the prepared sheet pan.  Really press down on it because this is going to be the crust.

Spread the cooled zucchini mixture over the crust.  Then, on top of the zucchini, spread the rest of the flour mixture and press down lightly.

Bake at 350° for 45-55 minutes.  The bars should be lightly browned, cooked on the bottom and the filling bubbly.  Cool thoroughly before slicing.  Cut them in squares, bars, diamonds.  Keep them large or small.  Trim the edges as I have here, or not.  There are no rules!

Serve these as a ‘grab and go’ bar cookie, or plated as a dessert with a scoop of ice cream. They’re great for picnics or the beach.  Crunchy and sweet, a gooey filling with a hint of cinnamon.  Your family will love them and they’ll never know they are eating their vegetables!

So if your garden is exploding with zucchini (or even if it is not), add this really easy-to-make, delicious  “mock apple bar cookie” to your ‘go to’ zucchini recipes!!  Absolutely delicious!

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