Saturday, August 11, 2007


I've had this recipe for years, but I made it for the 1st time tonight. The note at the top of this recipe says, "Everyone swears this is made from apples!" I have to agree. You could probably trick someone into thinking it is apple crisp. Not that I'd ever do that.....
4 c. flour
2 c. sugar
1/2 t. salt
3/4 pound of butter or margarine

6-8 cups seeded, peeled, sliced zucchini (about size of chunk pineapple)
2/3 c. lemon juice
1 c. sugar
1/4 t. nutmeg
1- 1/2 t. cinnamon

Preheat oven to 375. Prepare the pastry by combining the flour, sugar, and salt in a large bowl. Cut in the butter or margarine until crumbly. Press half the mixture in the bottom of a greased 9x13 pan. Save the other half of the mixture for later. Bake for about 10 minutes, then remove from oven and set aside.
In a sauce pan, cook the zucchini in lemon juice until tender, about 10-15 minutes. Add the sugar, nutmeg, & only 1 teaspoon of the cinnamon. Simmer for a minute or two. Now add a half cup of the saved pastry mixture. Simmer until this thickens, stirring constantly. Let cool, (I didn't) & pour the zucchini mixture over the crust. Mix 1/2 t. cinnamon with the rest of the pastry mixture in a bowl then sprinkle it over the zucchini. Bake for 35-45 minutes, or until lightly browned.

This smelled SO good while cooking. Like apple crisp. :)
We couldn't wait to get a taste, even though it was after midnight when it came out of the oven!
We let it set for about 10 minutes & then we dug in. Here it is fresh out of the oven:

And here it is with ice cream. mmmmmmm.......Because it was still very, very warm, the ice cream got all melty creamy. mmmmmm

My dd, who is very tired of zucchini (I can't understand why!) LOVED this. Dh & Ds had fallen asleep. So it was just us girls having a zucchini crisp & ice cream party at almost 1am! I know what I'm having for breakfast in the morning!

Edited on 8-12-09 to add this recipe to Tammy's Recipe Swap.
You can see more squash/zucchini recipes at her site.

I also wanted to add that I took this too the ice cream social at our chuch a few weeks ago. I called it "Apple Crisp Surprise" , & no one knew any different. The next day at church I told them what the surprise was....& they could NOT believe it!
If you have lots of zucchini, you really should try this at least once. You'll be glad you did. :)


Anonymous said...

3/4 of a POUND of butter
holy MALONY!
i obviously am going to HAVE to make this. *sigh*

Lori said...

This does look good!
Whenever we finally get the real house and start a garden I'm coming to you for zucchini recipes!

Livingstones said...

Oh the pictures make it look fabulous! Can't wait to try it.

SnoWhite said...

your recipe has been on my list to try... looks like it's tasty :)

Martha A. said...

Did you use all the butter??? I am going to try this today!

Jane said...

Hi Dana! Have ya made it yet? :)

I'm looking forward to this, Lori. :)

Thanks, Brenda, I hope you enjoy it!

Hello, SnoWhite. I hope you enjoy it. It IS tasty!

Hello, Martha,
Yes, I did use all the butter. :)
The thing is, this butter sounds like a lot (well, it IS a lot! LOL), but keep in mind that it is for all of the pastry or crisp part. The pastry part is for the bottom crust, the top crust, & even 1/2 cup of the pastry part goes into the cooked zucchini to act as a thickening agent. And it makes a really large 9X13.
I have thought though, that if I wanted to make it smaller, I could cut the recipe in half & maybe use a pie pan or an 8 or 9 inch square pan. And then, it would only be 1 1/2 sticks of butter....which just sounds better. LOL :)

Hope everyone enjoys this! We sure do. :)

Martha A. said...

Do you know what you could substitute for the lemon juice or what happens if you skip it?

Hannah said...

I know this is an older post but, Oh wow! We made this tonight, it is AMAZING! I'm regretting giving away all that zucchini I had no idea what to do with last week. Now I know what I'm making the rest of the summer!!!