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.
Servings: 12 servings
Calories: 243kcal
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.
Video
Notes
Adapted from: Mama’s Homestead
Nutrition
Calories: 243kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 144mg | Potassium: 276mg | Fiber: 2g | Sugar: 28g | Vitamin A: 404IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 1mg