How can I keep the zucchini from getting too soft?

Pat the cubes dry after peeling and dicing. Letting them sit with lemon juice for a few minutes pulls out extra moisture. Drain the liquid before combining with the remaining ingredients to avoid excess water during baking.

Can zucchini be used in other sweet recipes?

Yes! This versatile vegetable works beautifully in baked goods like muffins, cakes, and quick breads. You can check out ideas like our zucchini-apple pie and air fryer protein zucchini muffins for more inspiration.

Is there a difference between a crisp and a crumble?

The main difference lies in the topping. A crisp includes oats that provide added texture, while a crumble usually skips the oats and sticks with a simple butter-flour-sugar blend.

Do leftovers need to be refrigerated?

Yes, leftovers should be covered and kept in the refrigerator. The dessert keeps well for about 3 to 4 days. Reheat it in the oven to preserve the crisp topping, or enjoy it chilled straight from the fridge.

Zucchini Crisp Recipe – 1 Surprising Dessert That Tastes Amazing

Name: Zucchini Crisp Recipe – 1 Surprising Dessert That Tastes Amazing
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 cups cubed peeled zucchini; ½ cup white sugar; ⅓ cup lemon juice; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 cup brown sugar, packed; 1 cup rolled oats; 1 cup all-purpose flour; ½ cup margarine

Zucchini Crisp Recipe

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Zucchini crisp is a cozy dessert made with cubed zucchini, warm spices, and a golden oat topping. It’s a sweet way to use up extra zucchini.

Author: recipesloop.com
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 cups cubed peeled zucchini

½ cup white sugar

⅓ cup lemon juice

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup brown sugar, packed

1 cup rolled oats

1 cup all-purpose flour

½ cup margarine

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a large bowl, mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg.

3. Pour the mixture into the prepared baking dish.

4. In another bowl, combine brown sugar, oats, and flour.

5. Cut in margarine until the mixture resembles coarse crumbs.

6. Sprinkle the crumble evenly over the zucchini.

7. Bake for 40–45 minutes until bubbly and golden brown.

8. Cool slightly before serving.

Notes

Peel and pat dry the zucchini before baking to avoid excess moisture.

Serve warm with ice cream or store in the fridge up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 18g
Sodium: 90mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Find it online: https://www.recipesloop.com/zucchini-crisp/