This is a great way of making use of courgettes when in-season. The bars are made with a buttery biscuit base and a creamy courgette topping. Enjoy as a dessert or a snack.
YUM!!!!!!! So fluffy and creamy. Tastes very "refreshing" because of the zucchini. Definitely a keeper - 06 Sep 2010 (Review from Allrecipes US | Canada)
This recipe was amazing. My daughter said no way she wouldn't eat it knowing there was zucchini in it. I gave her a taste and she loved it. I made it just as is, no changes. - 08 Sep 2010 (Review from Allrecipes US | Canada)
I was really concerned when I poured the zucchini puree on top of the crust. It was almost as thin as water. I put it in the oven, carefully and it firmed up quite a bit. A couple of changes I think I'd make to the recipe next time - a little more flour in the filling. For me, the filling is still a bit too loose. I'd also reduce the sugar as it seems very sweet to me, The crust was delicious as it was,, Update - I stuck these back in the oven and baked them some more.. maybe another 30 minutes. The sugar turned more caramalized and the bars firmed up and browned. I like them MUCH better this way! So if you make these and don't like them, bake them more and you might be surprised - 14 Jan 2012 (Review from Allrecipes US | Canada)