Zucchini Crisp

Zucchini, but make it sweet? Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 243 kcal

Ingredients
  

Filling

  • 8 cups zucchini* peeled, seeded, cubed
  • ⅔ cup lemon juice fresh-squeezed
  • 1 cup sugar
  • 1½ tsp ground cinnamon
  • ½ tsp nutmeg

Topping

  • 1 cup NetZRO upcycled flour or all-purpose flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter unsalted
  • ¾ cup old-fashioned oats

Instructions
 

  • Preheat the oven to 350 degrees.
  • Heat a skillet to medium heat and add the cubed zucchini and lemon juice. Let cook for 15 minutes covered. Stir occasionally.
  • Remove the zucchini from the heat. Add the sugar, cinnamon, and nutmeg.
  • Combine the flour, brown sugar, cinnamon, baking powder, and salt. Add the room temperature butter. Mix until pea-sized clumps form. Add the oats and mix until larger clumps form.
  • Spray a 9x13 pan and put in the filling. Make an even layer of the topping. Bake for 30-35 minutes.

Notes

Adapted from: Mama’s Homestead

Nutrition

Calories: 243kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 144mgPotassium: 276mgFiber: 2gSugar: 28gVitamin A: 404IUVitamin C: 20mgCalcium: 42mgIron: 1mg
Keyword zucchini