Zucchini Crisp
Zucchini Crisp offers a delightful twist on traditional fruit crisps, featuring tender zucchini infused with lemon and cinnamon. The crunchy crumb topping adds texture, making it a perfect summer dessert or light family treat that balances sweetness and freshness with every bite.
Ingredients
Instructions
- Peel the zucchini, slice lengthwise in half, remove seeds, and cube.
- Place zucchini in a large skillet with lemon juice. Cover and cook until zucchini becomes transparent and soft, about 15 to 25 minutes.
- Add sugar and cinnamon, then simmer for 2 minutes.
- Add half of the remaining crumb mixture to the zucchini to thicken it.
- Spread the cooked zucchini onto the baked crust.
- Sprinkle the remaining half of the crumb mixture on top.
- Bake at 375°F for 35 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or ginger to the crumb mixture. If you prefer a vegan option, substitute oleo with coconut oil or vegan butter. To enhance sweetness, use brown sugar instead of white. Ensure the zucchini is well-drained to prevent a soggy crust; consider pressing it lightly after cooking to remove excess moisture.
Serving Suggestions
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or whipped cream for an indulgent touch. This zucchini crisp pairs beautifully with a light salad or can be enjoyed as a sweet brunch dish alongside a glass of Orange Sherbet Party Punch. It’s a versatile dessert that can be a delightful ending to any meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the zucchini crisp in a preheated oven at 350°F for about 10-15 minutes until warmed through and the topping crisps up again. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Crisp contains roughly 587 calories, with 13g protein, 105g carbohydrates, and 12g fat. It is an excellent source of iron (30% of the Daily Value) and protein (26% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1008mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash in this recipe?
Yes, you can substitute zucchini with yellow squash or even a mix of both. Just ensure that the squash is cubed similarly and cooked until tender. The flavor will vary slightly, but the dish will still be delicious.
What if I don't have oleo?
If oleo is unavailable, you can use unsalted butter or a vegan butter substitute. Coconut oil can also work well as a dairy-free alternative. Adjust the quantity as needed based on the fat content of your substitute.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the zucchini filling and crumb mixture a day in advance. Store them separately in the refrigerator. Simply assemble and bake when you're ready to serve for a fresh, warm dessert without much effort.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).