Zucchini is such a versatile vegetable, you can use it in so many different ways. It’s great grilled, stir-fried, or even raw tossed into salads. I also like to bake mine into a healthy snack. The other day I came across a few recipes using zucchini like apples by cooking them into dessert cobblers or crisps, I just had to try it out myself!
It was amazing to see how a zucchini recipe could look and taste like an apple crisp. This recipe is perfect when zucchini is in season and if you have a lot to get rid of (just like apples during apple season!). Feel free to mix in other ingredients to the crumble topping. I added in some flaked coconut and flax seeds but they’re optional if you don’t have any.
Zucchini Crisp Recipe
4 cups zucchini, peeled and cubed
1/4 cup lemon juice
1/8 cup vanilla sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons maple syrup or agave nectar
1/2 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
2/3 cup whole wheat pastry flour
1/3 cup cold coconut oil or butter (or half of each)
3 tablespoons finely shredded coconut
1-2 tablespoons flax seeds (optional)
1/2 teaspoon ground cinnamon
Heat oven to 375°F. In a bowl, mix together the cubed zucchini, lemon juice, vanilla sugar, cinnamon, nutmeg and maple syrup. Pour mixture into a greased baking dish or ramekins for individual portions.
For the topping, combine the light brown sugar, oats and flour into a bowl, then mix in the coconut oil until crumbly. Sprinkle the mixture over the zucchini cubes. Bake for about 50 minutes, until the zucchini is tender and the top is golden brown. Serve with vanilla ice cream or whipped cream.
Total Time: 60 minutes
Yield: makes 6 servings