NEXT RECIPE >

Zucchini Crisp Recipe

Read Reviews
4.5 13 14
Publisher Photo
"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 all-purpose flour
  • 2/3 cup cold butter, cubed

Nutritional Facts

1 each: 235 calories, 9g fat (5g saturated fat), 22mg cholesterol, 93mg sodium, 39g carbohydrate (27g sugars, 2g fiber), 3g 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


Reviews for Zucchini Crisp

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
maggiecain User ID: 8918361 252953
Reviewed Aug. 20, 2016

"This recipe takes one of the least objectionable ingredients out of a crips (the fruit) and substitutes a vegetable that has no taste. It's true that you can't taste the zucchini, but you also can't taste any apple. This tastes like cinnamon, oats, butter, sugar, etc. It's not bad, but just imagine the taste of an apple crisp, sans apple. A bit blah. My kids wouldn't eat it. I'd rather use my zucchini overload to make zoodles or zucchini bread."

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 250515
Reviewed Jul. 16, 2016

"Excellent way to use up zucchini! You really can't tell it's not apples if you don't know (if you peel it). I did reduce lemon juice to 1/2 cup the second time I made it and it was bettee. We always serve it with vanilla ice cream."

MY REVIEW
mt2az User ID: 6957375 231289
Reviewed Aug. 16, 2015

"Tastes great. I made some of the changes suggested here. I too used 1/2 c lemon juice and a little flour ( about a tsp ) and consistency was perfect. I also did not peel zucchini. It tasted good but the green looked strange, especially when served with ice cream so I would peel it next time."

MY REVIEW
Teresa LaFata User ID: 2017668 35902
Reviewed Jul. 12, 2014

"iloveit"

MY REVIEW
kbrambl User ID: 5857586 113292
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
Ardensgram User ID: 7378325 107403
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
cooklet User ID: 3616585 205095
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
HeatherHH User ID: 1550099 205094
Reviewed Aug. 9, 2012

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

MY REVIEW
Sheepfreak User ID: 4651428 53683
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."

MY REVIEW
LoveToCook86 User ID: 6173293 107382
Reviewed Aug. 25, 2011

"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."

Loading Image