Zucchini Crisp Recipe

Rating 5

"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."

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Zucchini Crisp Recipe
  • Prep: 15 min. Bake: 45 min.
  • Yield: 12-15 Servings
15 45 60

Ingredients

  • 8 cups cubed peeled zucchini
  • 3/4 cup lemon juice
  • 1/2 to 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • TOPPING:
  • 1-1/3 cups packed brown sugar
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 2/3 cup cold butter, cubed

Directions

  • In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish.
  • For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 each) equals 235 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 93 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Zucchini Crisp in Quick Cooking September/October 2002, p58

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Reviews for Zucchini Crisp

Zucchini Crisp

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(1-7) of 7 reviews

Reviewed on Aug. 09, 2012 by HeatherHH

Easy to make and tastes just like an apple crisp! I don't bother peeling the zucchini.

Reviewed on Jun. 23, 2012 by Sheepfreak

It taste like apple crisp. A great use for zucchini! I've made it twice in a week. I did double the cinnamon in the recipe.

Reviewed on Aug. 25, 2011 by LoveToCook86

I made this recipe last night and it's really good. The only thing I would change, is how much lemon juice is in it. It is almost overwhelming. Maybe it is because I used the lemon juice stuff you can buy. The topping is delicious and the zucchini really does taste like apple in it.

Reviewed on Aug. 22, 2010 by btakpowers

It was good but not great. It didn't taste like zucchini so my boy's ate it and were none the wiser.

Reviewed on Sep. 09, 2009 by Donalee2

I have been making this recipe for several years. Anyone who tries it can't believe it is zucchini. I usually use the bigger zucchini that have gotten too big to use for anything else. If my fingernail still goes into the skin easily I peel and seed them and slice them thin. I have found that it takes a long time to cook the crisp with the raw zucchini in it so i usually put it in the microwave for 10 minutes then add the lemon juice and rest of ingredients. I have put several bags of the zucchini in the freezer for later this winter.

phylskil32

Reviewed on Sep. 09, 2009 by Donalee2

Reviewed on Aug. 05, 2009 by ridinghood1

This was definitely worth it! If I hadn't made this myself, I would have sworn it was apple crisp and not zucchini (texture of zucchini as well as flavor)! My children loved it. I will definitely make this one again!

 
 

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