Zucchini Crisp

What a nice surprise. Very tasty.

It tastes amazing! I did some adjustments like other people suggested I did add 2 tablespoons of flour and vanilla extract to the zucchini. I also scooped out the seeds on my jumbo zucchini so they weren't in the mix. I added a little cinnamon to the topping as well. I was in serious doubt but when I tasted it I was amazed. I still can't believe it is zucchini! Will definitely be making this regularly!

8.10.22 Trust me, nobody will ever know that this is zucchini, not apples. And don't tell the kids! I scaled this in half, and 3 medium zucchini made 4 cups cubed. Wouldn’t change a thing, it’s that good.

I pretty much followed the exact recipe. Here’s the minor changes. I couldn’t find my nutmeg so I sprinkled in some pumpkin pie spice. I was a little short on the lemon juice so I used what I had. It was just under 1/4 cup. And I used butter instead of margarine. I really enjoyed it. I thought the texture was good. I had a couple people try it without telling them what it was. They didn’t realize it wasn’t apples. I used one huge zucchini, peeled, cored and cut into small chunks.

I added rhubarb on a 60/40 split and added around 10-15 min to the cook time and that helped evaporate a lot and added more crispness! No need for more flour