Zucchini Crisp
Posted September 4th, 2012
by Anni, Design Coordinator
WHAT IS ALL THIS ZUCCHINI DOING EVERYWHERE?!! It’s in my garden, it’s in my kitchen, friends are leaving it on my porch, strangers are leaving it on my porch, co-workers are sticking it in my bag when I’m not looking, I’m rummaging throught a free pile and… BANG!… there is a f***ing zucchini! Yup, it is the zucchini days of summer and we are going to have to use all of our creative culinary tricks to get out of it. Here’s a recipe that might help you along…
Zucchini Crisp Recipe
4 cups zucchini, peeled and cubed
1/4 cup lemon juice
1/8 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons maple syrup
Crumb Topping:
1/2 cup packed light brown sugar
1/2 cup rolled oats
2/3 cup flour
1/3 cup cold coconut oil or vegan buttery concoction
3 tablespoons finely shredded coconut
1/2 teaspoon ground cinnamon
Heat oven to 375°F. In a bowl, mix together the cubed zucchini, lemon juice, sugar, cinnamon, nutmeg and maple syrup. Pour mixture into a greased baking dish.
For the topping, combine the light brown sugar, oats and flour into a bowl, then mix in the butter concoction until crumbly. Sprinkle the mixture over the zucchini cubes. Bake for about 50 minutes, until the zucchini is tender and the top is golden brown. Serve with vegan ice cream.
Total Time: 60 minutes
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