Try this Zucchini Apple Crisp recipe, or contribute your own.
Preheat oven to 350 degrees. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend until sugar dissolves. Remove from heat. To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and 1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. This is a good recipe, but be ready for people to argue with you that it does have apple in it. From Ellen Cleary
jmaloney82 2y agoi'd reduce sugar and double the zucchini next time.
rrruis 3y agoI didn't have lemon, so I used calamansi (Philippine lemon). Calamansi is sweeter than lemon, but still has the sourness. I also substituted some of the brown sugar with turbinado cane sugar. You really can't tell that
Mcheisler 3y agoI used 2 and 1/2 cups of flour and next time I will use even less. Also, I used margarine, I think butter would have made the crust better. Other than that it was delicious!! Would have liked the final topping to be a little more crumble like...
WendyzNest 5y agoThanxz for the recipe! Ive been looking for this high and low for the last 5 yrs. My grandpa and I used to make this every Saturday night when I was a child. While making it last night I was worried about it tasting the same and was pleseantly surprised that it turned out to taste as good as I remembered!!
msjenny61 7y agoAwesome! Can't tell the difference between this and apples. My vegi-phobic son had no idea he was eating squash! And a VERY welcome way to fix it since we are tired of all those zucchini coming out of the garden by now. Thanks for a great new way to deal with it!