đź“‹Zucchini Crisp recipe (with shredded zucchini)
This Zucchini Crisp recipe is a delicious zucchini dessert that tastes just like apple crisp, but uses a lot of shredded zucchini, and is super healthy and easy to make!
Servings 10 servings
Calories 204kcal
Equipment
- 9x13 ceramic baking dish *or any 9x13 pan or dish
Ingredients
Filling
- 8 cups shredded zucchini
- ÂĽ cup brown sugar
- 2 teaspoon lemon zest
- 2 teaspoon ground cinnamon
- 4 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup (reduced sugar)
- 1 cup water
- 4 tablespoon light real whipped cream * I use Gay Lea brand spray can - it's 1 pt for 4 tbsps
Topping
- 6 tablespoon unsalted butter
- 1 cup quick rolled oats
- 1 cup all-purpose flour
- ÂĽ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F (190 degrees C ). Spray a 9x13-inch baking dish with non-stick cooking spray.
Filling
- Shred zucchini (fine). *You do NOT need to peel it before shredding
- In a large bowl, combine zucchini, ÂĽ cup of the brown sugar, lemon zest, maple syrup, vanilla extract, water, cornstarch and cinnamon.8 cups shredded zucchini, ÂĽ cup brown sugar, 2 teaspoon lemon zest, 2 teaspoon ground cinnamon, 4 teaspoon cornstarch, 1 teaspoon vanilla extract, 1 cup water, 2 tablespoon maple syrup (reduced sugar)
- Mix together.
- Pour zucchini mixture into baking dish then dot with spray whipped cream.4 tablespoon light real whipped cream * I use Gay Lea brand spray can - it's 1 pt for 4 tbsps
Topping
- In a separate bowl, combine dry ingredients (oats, flour, cinnamon and remainder of brown sugar). Cut in butter (or grate - see HINT) until mixture resembles coarse crumb.6 tablespoon unsalted butter, 1 cup quick rolled oats, 1 cup all-purpose flour, ÂĽ cup brown sugar, 1 teaspoon cinnamon
- HINT: * an easy way to cut in butter, is to use a grater with cold or ideally frozen butter
- Sprinkle crumb topping over zucchini mixture.
- Bake in preheated oven for 30 -40 minutes or until golden brown. Cool.
- Garnish with additional whipped cream, cinnamon and lemon peel, if desired. Or serve it with a scoop of vanilla ice cream!
Notes
Expert Recipe Tips:
Don’t peel the zucchini. The peel adds color, texture, and nutrients, and it softens during baking, so there’s no need to remove it.
Use frozen shredded zucchini. Frozen zucchini works great in this recipe—just be sure to thaw completely and squeeze out excess liquid before using, or the filling may turn out watery.
Grate the butter for the topping. Grating frozen or very cold butter into the topping mixture helps distribute it evenly without overworking it, resulting in a lighter, crumblier crisp.
Don’t skip the lemon zest. Lemon zest brightens the flavor and helps mimic the tartness of apples, enhancing the “mock apple” taste of the zucchini.
Use fine shredded zucchini for best results. Finely shredded zucchini blends more smoothly into the filling and gives the texture of stewed apple, helping sell the illusion.
Let the crisp rest after baking. Allow the crisp to sit for at least 10–15 minutes after baking. This helps the filling thicken further and makes it easier to serve.
Add a pinch of salt to the topping. A small amount of salt enhances the sweetness of the crisp and balances the flavors, especially if you’re using unsalted butter.
Serve with a contrasting texture. Top the warm crisp with something creamy like light whipped cream or a scoop of frozen yogurt or vanilla ice cream to add contrast and richness.
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Storage
Store this zucchini apple crisp in a sealed container in the fridge for up to 3 days. This dessert freezes well in an airtight container for up to 3 months. It can simply be heated up in the microwave for 1-2 minutes.
Nutrition
Serving: 0.6cup | Calories: 204kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 19mg | Potassium: 321mg | Fiber: 2g | Sugar: 14g | Vitamin A: 410IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1mg
