Zucchini Crisp
Zucchini- you love it in bread, now try it in a crisp? 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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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, room temperature
- 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. Cut in room temperature butter 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.
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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