Creamy courgette bars

    1 hour 20 min

    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.

    13 people made this

    Makes: 1 20x30cm tin

    • 3 courgettes, sliced
    • 125g plain flour
    • 100g caster sugar
    • 115g very soft butter
    • 475ml evaporated milk
    • 2 eggs
    • 300g caster sugar
    • 4 tablespoons plain flour
    • 15g butter
    • 2 teaspoons vanilla extract
    • 1 tablespoon caster sugar
    • 1/2 teaspoon ground cinnamon

    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

    1. Bring a pot of water to the boil over medium heat and cook the courgettes until tender, about 5 minutes. Drain in a colander set in the sink. Set aside to cool.
    2. Meanwhile, preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    3. Combine 125g flour, 100g sugar and 115g butter in a bowl until crumbly and well combined. Press the mixture into the bottom of the prepared baking dish.
    4. Measure out 525g cooked courgettes and place into a liquidiser. Pour in the evaporated milk and eggs. Add 300g sugar, 4 tablespoons flour, 15g butter and the vanilla extract. Pulse the liquidiser several times to combine the ingredients, then blend until the mixture is pureed, about 1 minute. Pour the mixture over the base. Combine 1 tablespoon of sugar with the cinnamon in a small bowl and sprinkle over the filling.
    5. Bake in the preheated oven until the centre is set, about 45 minutes. Let cool and chill in refrigerator before slicing.

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    Reviews in English (12)


    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)