Print Friendly

It’s zucchini season!  I don’t have any plants in my garden (because my husband really dislikes the stuff) but I know many people do right now.  I was blessed by a friend last week with a few beautiful home grown zucchini and they sat on my counter as I contemplated what to do with them!  So many options…but so few that my husband will eat.  Then I ran across the idea of making a crisp out of zucchini, in place of apples.  I was very intrigued and I knew right then that I needed to play around with this idea, which lead to a Zucchini Crisp for breakfast this morning!  Guess what?  My husband had no idea, none, that there was zucchini under his delicious crisp topping, crazy huh?  He said it tasted like apples or pears, now that is a success!

I loved the dish, lots of veggies under a sweet crunchy topping, yum!  I topped the dish with a large dollop of plain greek yogurt and a sprinkle of cinnamon, it was a perfect  combination!  Now I have to say the kids did not care of the crisp, but I think it was more a matter of not being hungry (they had each just drank a large glass of chocolate milk!)  Plus, one said “something different about this” and then the rest jumped on the band wagon, even though I could tell they were going to eat it, peer pressure….

  • 6 cups zucchini, peeled, quartered and sliced thin
  • 2-3 Tbs. lemon juice
  • 2/3 cup sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. powdered ginger

  • Topping

  • 1/2 cup chopped pecans
  • 1/2 cup almond or whole wheat flour
  • 3/4 cup oatmeal
  • 1/2 cup unsweetened coconut
  • 1/3 cup brown sugar
  • 1 tsp. cinnamon
  • 1/4 cup butter, cold and diced

I think the key to this recipe is slicing the zucchini thin.  Make sure you peel it, quarter it, and then slice it in thin quarters, this way each piece is covered well in the seasonings, sugar, and lemon juice!  I also think each piece needs to be served warm and topped with either yogurt for breakfast, or whipped cream or ice cream for dessert.

Zucchini Crisp

Preheat the oven to 350 and grease an 9×9 inch pan.

In a large bowl stir together the zucchini, lemon juice, sugar, cinnamon, and ginger.  Pour the zucchini mixture into the greased pan.

Using the same bowl (because who needs extra dishes?) stir together the topping ingredients, everything but the butter.

Once all the topping ingredients are mixed together sprinkle the butter over the mixture and then “pinch” in the butter until crumbly.  Sprinkle the topping over the zucchini and bake until the zucchini is cooked through and topping is light brown, about 40-50 minutes.

Serve warm topping with yogurt, whipped cream, or ice cream, yum!