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Zucchini Crisp

"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


  • 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
  • 1-1/3 cups packed brown sugar
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 2/3 cup cold butter, cubed


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

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  • maggiecain
    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.

  • DeliciouslyResourceful_Gina
    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.

  • mt2az
    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.

  • Teresa LaFata
    Jul 12, 2014


  • kbrambl
    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.

  • Ardensgram
    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!

  • cooklet
    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.

  • HeatherHH
    Aug 9, 2012

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

  • Sheepfreak
    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.

  • LoveToCook86
    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.