So you have a few zucchini lying around, and you’re not sure how to use them. I have just the recipe for you — zucchini crisp! This unique and delicious treat is the perfect way to use up your veggies, and it’s kid-approved. What better testament is there to a veggie-filled dessert? Zucchini is sort of like tofu and eggplant. It can stand alone and be great, or you can do a bunch of sneaky cooking things to it and transform it into something else. With a little bit of sensory science magic, we’ll turn the humble, healthy zucchini into your favorite apple (zucchini) crisp.

here’s what you’ll need

To turn our zucchini into an apple-tasting dessert, we’ll be using everything you’d find in a traditional apple crisp. It’s an interesting combo, and it works! 

Zucchini: This recipe requires a lot of zucchini, about 6 cups. Look for medium-sized zucchini that’s about 7-8″ long.  Sugars: To sweeten this dessert, we’re using both white sugar and brown sugar. Lemon Juice: To add a tangy zest, include ⅓ cup of lemon juice. Dry Ingredients: All-purpose flour and rolled oats form the base for our crumble topping. A bit of salt helps amplify the sweet flavors. Cinnamon: This helps to trick your brain into thinking that the zucchini is an apple since cinnamon is so synonymous with apples. Butter: Use butter to bind together the crumble topping. Make sure it’s cold and cubed.

making it is simple

The most important part of this zucchini mock apple crisp is cooking the zucchini pieces with sugar for a delicious, sweet flavor. Step 1: Cook the ZucchiniPreheat the oven to 350ºF (176ºC). Peel and chop the zucchini into bite-sized pieces. In an uncovered saucepan, bring the zucchini, sugar, and lemon juice to a simmer over medium heat. Cook the zucchini for about 15 to 20 minutes until it becomes soft and tastes sweet. Step 2: Create the CrumbleMix the flour, oats, brown sugar, cinnamon, and salt together in a large bowl. Add cubes of cold butter to the flour mixture and blend with your hands until everything is evenly distributed. The dough will be very crumbly. Sprinkle it over the zucchini mixture.  Step 3: BakeBake for 30 to 45 minutes, or until the juices are bubbly and the top is golden brown.

Can You make crisp in advance?

You can, but zucchini has such a high moisture content that I’d recommend only making it 1 day in advance. Keep the crisp topping separate and top right before baking.

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