Recipe: Zucchini Crisp

High summer is nearly upon us, and most of you (anyone who doesn’t live in the mountains) are about to get inundated with overgrown zucchini - either from your own gardens, or by the “Zucchini Fairy” ditching her excess on your front porches at night!

This recipe will make you rejoice to see zucchini in any shape or size. The big seedy ones work just fine, too, which is what makes it so fantastic! If you’re suspicious of a squashy dessert, rest assured that it is virtually indistinguishable from apple crisp. And don’t delude yourself - just because it involves a vegetable, it is not health food!


Zucchini Crisp
(passed down in my family; probably sourced on the internet somewhere)

Crust:
4 c. flour
2 c. sugar
½ tsp. salt
¾ pound butter (chilled)

Filling:
6-8 c. seeded, peeled zucchini, cut into small chunks
2/3 c. lemon juice
1 c. sugar
¼- ½ tsp. nutmeg
2 tsp. cinnamon (I use lots more - probably close to 2 TB - but I like cinnamon!)

Preheat oven to 375F. Prepare the pastry by combining the flour, sugar and salt in a bowl. Cut in butter (I use a cheese grater and nearly frozen butter!) until crumbly. Press half the mixture in the bottom of a greased 9x13 glass baking pan. Save the other half for later. Bake for about 10 minutes, then remove from oven and set aside.

In a saucepan, cook the zucchini in lemon juice until tender, about 10 minutes. Add the sugar, nutmeg and only half of the cinnamon. Simmer for about a minute then add a half cup of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool.

Pour the zucchini mixture over the crust. Mix the rest of the cinnamon with the rest of the pastry mixture in a bowl, then sprinkle it over the zucchini in the pan.

Bake for 35-45 minutes, or until lightly browned. Cool and serve with vanilla ice cream. We like it best later - cold, right out of the fridge; it definitely gets better with age!


Gluten free/dairy free note:
This recipe works just fine with gluten free flour. I would probably do 2 cups of sorghum flour, 1 3/4 cups rice flour, and a 1/4 cup of tapioca starch, plus 1 TB xantham gum. You can also use coconut oil in place of the butter! If you make it this way, serve it chilled; I didn’t like it warm at all!

Hey Laura, I think... Recipe: Zucchini Crisp

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