Zucchini Crisp

When I saw a recipe for dessert using zucchini, my heart fluttered.  I love zucchini, but I had never tried a dessert using this versatile veggie.

If you're like my hubby, the name of it likely has you turned off..., but he was willing to let me try it anyway, and much to his surprise - he actually liked it.

You can't even tell it's zucchini, really.  It tastes like apples.  Seriously.  Try it.

Zucchini Crisp - Modified from Queen of the Castle

Half Crisp (9x9 square dish)

2 C flour
3/4 C sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 C butter
1/2 C applesauce (or more butter)
4-5 medium zucchini, cut into quarters
1/3 C key lime (or lemon juice)
1/2 C sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
blueberries, optional

Full Crisp (9x13 pan)

4 C flour
2 C sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 C butter
1 C applesauce (or more butter)
8-10 medium zucchini, cut into quarters
2/3 C key lime (or lemon juice)
1 C sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
blueberries, optional

Cut up zucchini (I would remove the skin) and place in a saucepan.  Combine with sugar, lemon juice, cinnamon and nutmeg.



Cook for 10-15 minutes on medium heat until zucchini are tender.



Meanwhile, mix together flour, sugar, cinnamon, salt, and butter/applesauce until the mix is crumbly (or slightly moist, if you use applesauce).

Pour roughly half of the mixture into the bottom of a greased 9x9 or 9x13 pan and press to form a crust.  Bake at 350 for 10-15 minutes until lightly browned.



When crust is done, and zucchini are tender, pour zucchini sauce over the crust. 



Sprinkle with blueberries, if desired. 



Then, sprinkle the remaining crumb topping over the top of the veggies/fruit.



Bake at 350 for 30-40 minutes until crisp is browned and bubbly.  Cool for 15-30 minutes, and then enjoy eating your veggies.



The verdict:  we all enjoyed it, and found it to be especially tasty with blueberries.






This recipe is linked to:

• Tempt My Tummy Tuesday
• Foodie Friday
• Ultimate Recipe Swap: Eat your veggies