Simple Garden Zucchini Crisp

You'll never guess it's zucchini! ;)

OK OK, I know zucchini crisp might sound a little strange at first. When most people think of zucchini, they picture savory dishes like breads, casseroles, or grilled vegetables, not a sweet dessert! But I’m here to convince you to give this recipe a try (don't knock it 'til you try it they say!) because zucchini is one of those extremely versatile vegetables that can sneak into recipes in the most delicious ways. Once it’s baked with nutmeg, cinnamon, sugar, and a buttery crisp topping, I promise you'll forget all about the zucchini! Baked zucchini's texture is very similar to apples, and it makes a really yummy dessert.

If you're a gardener like me, you know zucchini has a way of multiplying overnight. One day you have a few small zucchini, and the next you’re wondering what to do with several pounds of them! This zucchini crisp is a fun and unexpected way to use up extra zucchini while creating a dessert that’s comforting, flavorful, and perfect for sharing this summer. It’s proof that zucchini isn’t just for savory recipes; it deserves a spot on your dessert table too! Surprise your next guests with this delicious dessert :)

Yield: 8-10 servings

Total time: 55 minutes

Ingredients:

• 7 cups zucchini, peeled and cubed (2-3 medium)

• 1/3 c fresh lemon juice

• 1/2 c sugar

• 1/2 tsp nutmeg

• 2 tsp cinnamon

Crisp topping:

• 1 c brown sugar

• 1/2 c butter, room temperature/softened

• 1 c AP flour

• 1 c old-fashioned rolled oats

  
  

Directions:

1. Preheat oven to 375 degrees F. Coat a 9x13-in baking dish with cooking spray or butter.

2. Add the first 5 ingredients to a large mixing bowl. Gently stir in zucchini until combined.

3. Spread mixture evenly into the prepared baking dish.

4. In a separate bowl, mix together the crisp ingredients. Cut the butter in with a fork or pastry blender until the mixture resembles course crumbs and is moist. Sprinkle the topping over the zucchini.

5. Bake for 45-50 minutes, until the topping is lightly browned and the filling is hot and bubbly. Enjoy!

I paired this with a homemade vanilla custard, and it was delicious!