zucchini-crisp

Zucchini Crisp

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
tea_leaves
Recipe by  tea_leaves

“Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch crisp

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
  3. Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
  4. Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

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Reviews (5)

Rate This Recipe
mel
3

mel

This is a great way to use extra zucchini! Don't tell the kids..they will never know it isn't apples. I like to add a TBLS of flour to the zucchini mixture and pecans to the topping.

conniey
1

conniey

This certainly tastes like apples - next time I will use a little flour with the zucchini, as ntate suggested. I also increased the lemon juice to 2/3 C and the sugar to 3/4 cup. I used the food processor to make the topping, just pulsing it all until it got crumbly. I needed to bake it a little longer as well - an hour did the trick.

ntate.menno
1

ntate.menno

Next time, I'll add some flour to the zucchini mixture to make it a bit less juicy. That's just my own personal preference, though.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 150 cal
  • 7%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Zucchini Apple Pie

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Italian-Style Stuffed Zucchini (Kid-Friendly)