It is the time of year where everyone is looking for zucchini recipes – this zucchini platz is the ultimate winner – hands down. Everyone is familiar with chocolate zucchini cakes and muffins but this brings zucchini desserts to a whole new level. The best part is that even people who do not like zucchini love this recipe!
Platz is a mennonite recipe that I grew up with, it is a dessert square normally made with seasonal fruits.
When I made this zucchini recipe I brought some to my friends to taste test – and it was a hit. Next, I sent some home with my mom who served it with ice cream to her guests. I always think recipes with stories are better, so here is the text from my mom about what happened when she served the dessert.
Jody. It was so nice that you gave me 4 pieces of dessert. Friends came over for coffee last night so I served this zucchini platz with ice cream. It was so funny when I asked them what kind of platz they thought it was and the man said , well apple of course. I said guess again and he said , well at least it’s not zucchini! We laughed so hard when I said it was ! He doesn’t like zucchini but the he ate all of it and loved it.
Everyone will think this delicious Mennonite zucchini platz recipe is made with apples. Easy to make and delicious! This is one zucchini recipe is one you will want to make again and again.
- CRUST AND TOPPING
- 3 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1 1/4 cup cold butter
- ZUCCHINI FILLING
- 9 cups peeled cubed zucchini (seeds out)
- 3/4 cup lemon juice
- 3/4 cup brown sugar
- 1 tsp cinnamon (heaping)
- 1/4 tsp nutmeg
- 1/2 cup crumb mixture
- 1/2 cup water
- Preheat oven to 375.
- Mix together the flour, sugar and salt in a bowl and then cut in the butter until you have a crumble type mixture. Grease a cookie sheet (approx 15" x 9") and press just over half the crumb mixture into the bottom.
- Bake for 10 minutes.
- While the crust is baking, start on the filling.
- In a pot on the stove put the chopped zucchini and the lemon juice and stir until it boils,
- Cover and let simmer for 8-10 minutes or until the zucchini is tender when you poke with a fork.
- Drain and put back on the stove top over medium heat.
- Add in the brown sugar, cinnamon and nutmeg and stir.
- Add in the water and 1/2 cup of the crumb mixture and stir for another minute until it has a filling type consistency.
- Pour the filling over the crust.
- Cover the filling with the remaining crumble for the topping.
- Bake for 30 minutes.
I adapted this platz recipe from a handwritten recipe from my friend Charlene who had it passed down from an aunt of hers. The original version was sweeter, had more crumbs and included walnuts and raisins.