zucchini lemon bars

So a few weeks ago before school started I got extremely ill. Like the way you get really awful flu/cold symptoms in the middle of winter, except it was August and so I couldn’t really tell if my hot flashes were hot flashes or a sign to stop pinching pennies and actually turn on the AC.

The first night of being sick is always the worst because I haven’t given myself enough medicine to really just conk out and sleep through it. I can never really tell what time it is because I live in a basement with no windows, but this night especially I was totally out of it. So I decided to Google (logically) “how to relieve nasal congestion.”

This is what I did:



And then promptly fainted.

Cool thanks, WikiHow. I don’t really know how long I was out for, but this post is more of a public service announcement to NOT follow Wikipedia instructions if you fall ill this fall.

In the mean time, let’s all stay healthy and put vegetables into our desserts.

Zucchini Lemon Bars

adapted from Women’s Health Magazine

1 stick unsalted butter

1/4 cup powdered sugar

1 cup all-purpose flour

pinch of salt

2 eggs

1 egg white

3/4 cup sugar

juice and zest of 1 lemon

1 medium zucchini, grated

1 tsp vanilla extract

Cream the butter and powdered sugar. Add the flour and salt, and press into the bottom of  an 8×8 inch baking dish. Refrigerate for at least 15 minutes.

Poke holes in the crust using a fork, and bake at 350 for about 20 minutes or until golden brown.

While the crust is baking, combine the eggs, egg white, sugar, zucchini, lemon juice and zest, and vanilla.

zucchini lemon bars 003

zucchini lemon bars 004

Pour over the crust while it’s still hot, then return to the oven for an additional 30 minutes or so until the filling has firmed up slightly. Allow to cool completely, then cut into 16 bars (about 140 calories per bar).

zucchini lemon bars 013I don’t know about you, but I’m feeling much better now.


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