Zucchini Oat Crisp – a delicious recipe with zucchini, flour, oats, brown sugar, butter, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375; grease a 9-inch square baking dish.
2
Put the zucchini slices in a medium saucepan; add enough water just to cover.
3
Cook over medium heat until tender; drain and set aside.
4
In a large bowl, mix together the flour, oats, and brown sugar; cut in the butter using a pastry blender until the mixture is crumbly.
5
Pat half of this crumb mixture into the bottom of the prepared baking dish; bake for 10 minutes; remove from oven.
6
Place cooked zucchini slices on baked crust.
7
Sprinkle lemon juice, sugar, and cinnamon over filling.
8
Sprinkle remaining crumb mixture over the top.
9
Bake 30-35 minutes or until topping is golden brown; serve warm.
816
kcal
Calories
33
g
Fat
123
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium zucchini, peeled and cut into slices, 2 cups all-purpose flour, 1 cup quick-cooking rolled oats, ¾ cup packed brown sugar, and more.
Yes, Zucchini Oat 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.
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