Zucchini Crisp Recipe

Name: Zucchini Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 123 pounds zucchini peeled, seeds removed and thinly sliced; ⅓ cup lemon juice fresh; 1/2 cup brown sugar; 1/2 teaspoon cinnamon; ⅛ teaspoon nutmeg ground, or freshly grated; 1 1/2 cups flour, all-purpose or half whole wheat and half white flour; 4 tablespoons butter, unsalted cut into small chunks, chilled; ⅔ cups brown sugar; 1 pinch salt; 4 tablespoons buttermilk; 3/4 teaspoon cinnamon

Servings: persons

123 pounds zucchini peeled, seeds removed and thinly sliced
⅓ cup lemon juice fresh
1/2 cup brown sugar
1/2 teaspoon cinnamon
⅛ teaspoon nutmeg ground, or freshly grated
1 1/2 cups flour, all-purpose or half whole wheat and half white flour
4 tablespoons butter, unsalted cut into small chunks, chilled
⅔ cups brown sugar
1 pinch salt
4 tablespoons buttermilk
3/4 teaspoon cinnamon

1
Preheat the oven to 375F (190C).
2
Mix together the zucchini and lemon juice in a large saucepan and cook over medium heat until the zucchini become tender, 28 to 32 minutes.
3
Stir in the sugar, cinnamon and nutmeg at the last ten minutes.
4
Add the flour, butter, sugar and salt in a large mixing bowl and mix with a pastry cutter until forms into a crumble and coarse meal.
5
Pour in the buttermilk and mix well.
6
Stir in 1/2 cup of the crust mixture into the cooked zucchini.
7
Place half the remaining crust mixture into a 8 by 8-inch pan coated with cooking spray, pat the crust to evenly cover the pan and bake 10 minutes.
8
Remove from the oven and reduce the oven temperature to 350F (180C).
9
Spread the filling evenly over the baked crust.
10
Arrange the remaining crust mixture on top evenly and pat down.
11
Sprinkle the cinnamon over and bake until cooked through and golden brown on top, about 35 to 45 minutes.
12
Let cool on a wire rack for at least 30 minutes.
13
Serve warm, at room temperature or chilled.

2989

kcal

Calories

Fat

519

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 123 pounds zucchini peeled, seeds removed and thinly sliced, ⅓ cup lemon juice fresh, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and more.

Yes, Zucchini Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Crisp

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