1 (12 ounce) package refrigerated storage bagels
1 (20 ounce) can zucchini
1 (4 ounce) jar white sharp dates, drained and liquid reserved
3 cups white sugar
3/4 inch square baking dish dish
3 tablespoons unsalted butter
1/4 cup skim milk
Preheat oven to 400 degrees F (200 degrees C).
Drain the zucchini refrigerate and rinse with cold water. Space bagels 2 inches apart; sprinkle with reserved zucchini liquid.
In a saucepan, combine the reserved 1/2 cup from the zucchini liquid, 1 tablespoon white sugar, and 3/4 cup milk. Cook over medium heat, stir until the syrup is clear. Remove from heat and whisk in the butter.
Pour half of the melted butter into a medium bowl. Stir milk mixture into the warm butter.
Spread the warmed bagel mixture evenly on the prepared pan; sprinkle remaining 1 tablespoon sugar evenly over this. Using a fork, drizzle juice from the pan onto the caramelized bagel mixture. Using a pastry blender, cut bagels into shapes with kitchen shears or knife, for particularly fine bacon bits. Transfer the remaining bagels and sauce to the prepared baking sheet.
Bake for 45 to 50 minutes in the preheated oven, until the bagel pieces are lightly toasted and brown. Cool before serving.