1 cup white sugar
1 teaspoon salt
1/2 cup milk
2 eggs
4 cups peeled frozen zucchini
3 tablespoons cooked and chopped almonds
1 cup frozen whipped topping, thawed
3 tablespoons acid-free lemon-flavored drink mix (including fruit-flavored stevia)
1/2 cup evaporated milk
Combine sugar and salt in a medium-size saucepan; bring to a boil.
Remove from heat, and spoon half of the glaze into the bottom of a 8x8 inch casserole dish. Ideally, the top should be of a pudding-like consistency, but I promise that it will be great. Save the other two tablespoons of the glaze for topping.
Cover, and chill in the refrigerator for several hours, partially covered, before serving.