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Zucchini Crisp


If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.













Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium


1 ⅔ pounds zucchini
peeled, seeds removed and thinly sliced
cup lemon juice
½ cup brown sugar
½ teaspoon cinnamon
teaspoon nutmeg
ground, or freshly grated
1 ½ cups all-purpose flour
or half whole wheat and half white flour
4 tablespoons butter, unsalted
cut into small chunks, chilled
cups brown sugar
1 pinch salt
4 tablespoons buttermilk
¾ teaspoon cinnamon


Preheat the oven to 375℉ (190℃).

Mix together the zucchini and lemon juice in a large saucepan and cook over medium heat until the zucchini become tender, 28 to 32 minutes.

Stir in the sugar, cinnamon and nutmeg at the last ten minutes.

Add the flour, butter, sugar and salt in a large mixing bowl and mix with a pastry cutter until forms into a crumble and coarse meal.

Pour in the buttermilk and mix well.

Stir in ½ cup of the crust mixture into the cooked zucchini.

Place half the remaining crust mixture into a 8 by 8-inch pan coated with cooking spray, pat the crust to evenly cover the pan and bake 10 minutes.

Remove from the oven and reduce the oven temperature to 350℉ (180℃).

Spread the filling evenly over the baked crust.

Arrange the remaining crust mixture on top evenly and pat down.

Sprinkle the cinnamon over and bake until cooked through and golden brown on top, about 35 to 45 minutes.

Let cool on a wire rack for at least 30 minutes.

Serve warm, at room temperature or chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 15636% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 19mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 35%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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