Sweet baked zucchini

With the abundance of zucchini coming from my garden I'm trying to prepare it in as many different ways as I can. In mexican cuisine squash is often used for dessert so I decided to give it a try low carb style.

I cut a large zucchini in quarters and nestled it in a baking dish. Then melted half a stick of unsalted butter in a small saucepan adding a teaspoon of molasses, 4 tablespoons of erythritol, 2 tablespoons of sugarfree pancake syrup, a few grains of salt, cooked on medium till thickened, adding a teaspoon of vanilla. Poured it over the cut zucchini, baking in a hot oven for an hour, brushing or spooning the sauce as it cooks. If the liquid is to thin boil it down on the stove then pour over the top.