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Zucchini Crisp Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Zucchini Crisp

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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."

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."

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."

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


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."

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!"

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."

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."

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."

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."

btakpowers User ID: 1270070 58448
Reviewed Aug. 22, 2010

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

Donalee2 User ID: 1654265 86083
Reviewed Sep. 9, 2009

"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.


ridinghood1 User ID: 248673 113033
Reviewed Aug. 5, 2009

"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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