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‘I can’t believe it’s zucchini!’

Zucchini Crisp

Amaze your friends – and yourself – with zucchini crisp dessert hot out of the oven. Chances are they’ll think it’s apple. The recipe is also known as mock apple crisp.¬†Cooking the zucchini chunks in lemon juice is the secret to this versatile vegetable’s ability to emulate the flavor of apples.With its soft, tart-sweet zucchini layer and crispy sweet crumb mixture on top, zucchini crisp is a sensory delight.
1/2 cup margarine
1/4 cup brown sugar
1/4 cup white sugar
1 cup flour
4 cups peeled, cored and sliced zucchini
1/2 cup lemon juice
1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 cup white sugar
Cut margarine into brown sugar and 1/4 cup white sugar and flour until the mixture resembles coarse crumbs; set aside.
Cook zucchini in lemon juice for 20 minutes over medium heat. Drain, then add nutmeg, cinnamon and 3/4 cup white sugar. Pour batter into greased 9-by-13-inch pan and bake at 350 degrees F for 30 minutes.
Remove from the oven and sprinkle on the crumb mixture. Return it to the oven and bake for another 15-20 minutes, or until brown. It crisps as it cools.