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Zucchini Crisp Recipe

Read Reviews (10)
4.67 10
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"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."
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12-15 servings

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 King Arthur Unbleached All-Purpose Flour
  • 2/3 cup cold butter, cubed

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.

Directions

  1. 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.
  2. 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.
Originally published as Zucchini Crisp in Quick Cooking September/October 2002, p58

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.

Reviews for Zucchini Crisp(10)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 26, 2013

This was a big hit at church. Great way to use up this crop. I also reduced the lemon juice to 1/2 cup. We did not peel the zucchini, no taste difference, but without the green you would truly think it was made with apples.

MY REVIEW
Reviewed Aug. 19, 2013

This is a keeper! I followed the recipe exactly the way it was written with 2 exceptions - I reduced the lemon juice to 1/2 Cup and used my food processor to make the topping. The zucchini was a little watery so I will add a couple of tablespoons of flour to it the next time I make the recipe. The texture is exactly like apples! YUM!

MY REVIEW
Reviewed Jul. 22, 2013

love this desert - used splenda for the diabetic folks- I could not tell the difference between reg Brown sugar and Splenda Brown sugar.

MY REVIEW
Reviewed Aug. 9, 2012

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

MY REVIEW
Reviewed Jun. 23, 2012

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.

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