Zucchini Crisp

Zucchini Crisp

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"Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden."
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1 h servings 150 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
  3. Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
  4. Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.


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Nice recipe, but if you're using a huge zucchini, I suggest cutting the seeds out! This turned out OK when I followed the recipe, but after one bite it didn't taste like apples to me at all. I f...

This is a great way to use extra zucchini! Don't tell the kids..they will never know it isn't apples. I like to add a TBLS of flour to the zucchini mixture and pecans to the topping.

This certainly tastes like apples - next time I will use a little flour with the zucchini, as ntate suggested. I also increased the lemon juice to 2/3 C and the sugar to 3/4 cup. I used the fo...

Next time, I'll add some flour to the zucchini mixture to make it a bit less juicy. That's just my own personal preference, though.

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

Easy, delicious use for zucchini. Tastes like apple crisp.

My husband loves this and I just made it twice for my sister and her family. Everyone thought it was apple crisp. I did add more cinnamon because we all like the taste. Thanks for giving us a...

I find awesome recipes here all the time! I am a frequent allrecipes user however this I'd the first time I have ever posted a review (and a picture to boot). Thus recipe was amazing and deser...

It seriously tastes like apples. It fooled the kids AND the boyfriend. :)

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