Zucchini Crisp Dessert Recipe

When your garden starts producing an abundant amount of a zucchini your first thought might be to make zucchini bread, but I am here to tell you that you have to give this zucchini crisp dessert recipe a try.

While it may sound unusual at first, this dessert mimics the flavor and texture of a classic apple crisp so well, most people won’t realize it’s made from zucchini. In fact, it is a great way to sneak a few more vegetables into your diet without anyone noticing.

With its cinnamon-spiced filling and buttery oat topping your friends and family will swear they are eating an apple dessert. So this year, when your garden starts giving you more zucchini than you know what to do with, keep this recipe handy.

Why Zucchini Crisp is a Great Recipe

Zucchini Crisp Tastes Just Like Apple Crisp

One of the biggest reasons people love zucchini crisp is because it tastes just like apple crisp. The zucchini takes on the flavors of cinnamon, nutmeg, and sugar, and when cooked down, the texture closely resembles that of baked apples. The familiar warm spices paired with a crumbly, golden topping make for a dessert that feels classic and comforting.

Easy to Make

This is an easy recipe that comes together in just a few steps. You can have the zucchini prepped and the crisp in the oven in about 15 minutes.

It’s a simple dessert that’s perfect for a last-minute gathering or just a summertime evening at home. Even if you’re not used to baking, zucchini crisp is very forgiving and even a novice baker can master this recipe.

Serve Hot or Cold

You can enjoy zucchini crisp straight from the oven with a scoop of vanilla ice cream for a classic hot dessert. Or let it cool and serve it cold from the refrigerator.

The flavors settle even more overnight, and it becomes a refreshing treat the next day.

A Solution to Too Much Zucchini

If you’ve ever grown zucchini, you know it doesn’t just grow – it explodes. One day you’ve got a few flowers, and the next, you’ve got a basket full of oversized squash.

Zucchini crisp is a great way to use up a generous portion of your harvest, calling for about 8 cups of diced or sliced zucchini (that’s roughly 4-5 medium-sized ones). This recipe helps you keep up with your garden without letting any zucchini go to waste.

Make Ahead Friendly

Another bonus? You can prepare zucchini crisp ahead of time. You can fully bake it and store it in the fridge to serve cold later, or you can assemble everything, cover it, and refrigerate it until you’re ready to bake.

How to Prepare Zucchini for Crisp

For zucchini crisp to closely resemble apple crisp, peeling the zucchini is key. The peel doesn’t break down the same way apples do and can give away the dish’s secret.

After peeling, slice the zucchini lengthwise and remove the seeds, especially if your zucchini are on the larger side. Then dice the peeled and deseeded zucchini into small bite-sized chunks, about 1/2 to 1 inch in size. These will soften nicely in the oven and soak up the flavor of the spices.

You can also slice the zucchini to resemble apple slices. Just be sure to make them into even slices so that the dessert bakes evenly.

Seasoning the Zucchini

Once chopped, toss the zucchini pieces with granulated sugar, lemon juice, cinnamon, and nutmeg. This mixture draws out moisture from the zucchini while infusing it with the classic warm flavors you’d expect in an apple-based dessert. Make sure every piece is well coated so the flavor is consistent throughout.

The Crisp Topping

The topping for zucchini crisp is a traditional crisp made with oats, brown sugar, flour, and butter. Combine the dry ingredients in a bowl and cut in the butter until the mixture forms coarse crumbs. You can use a pastry cutter, two forks, or even your hands for this part.

This buttery topping crisps up in the oven, adding that signature crunch that contrasts perfectly with the soft, sweet zucchini base.

Baking Instructions

Spread the seasoned zucchini into a greased 9×13-inch baking dish. Then evenly sprinkle the oat topping over the zucchini. Bake in a preheated 375°F oven for 45 minutes.

You’ll know your zucchini crisp is ready when the top is golden brown and the edges are bubbling. Let it sit for about 10 minutes before serving so the filling can thicken up slightly.

Zucchini Crisp Dessert Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS:

• 8 cups zucchini, peeled, deseeded and diced into bite-size pieces (about 3-5 medium zucchini)
• 1/2 cup granulated sugar
• 1/3 cup lemon juice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup light brown sugar
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup butter

INSTRUCTIONS:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, mix diced zucchini, granulated sugar, lemon juice, cinnamon, and nutmeg, then toss to coat.
3. Pour the mixture into the prepared baking dish.
4. In another bowl, combine brown sugar, oats, and flour. Cut in butter until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the zucchini.
6. Bake for 45 minutes, or until the top is golden brown and the edges are bubbling.
7. Let sit 10 minutes before serving.

Zucchini crisp can be stored at room temperature for a day or in the refrigerator for up to four days. Cover the dish or transfer leftovers to an airtight container.

Recipe Tips

• Use fresh, firm zucchini: Avoid zucchini that is too mature or spongy, as it won’t hold its shape well during baking.
• Don’t skip the lemon juice: It brightens up the flavor and helps mimic that tart apple flavor.
• Serve with ice cream or whipped cream: It adds the perfect finishing touch.
• Freeze before baking: You can freeze the unbaked zucchini crisp. Just wrap it tightly, label it, and bake from frozen by adding about 15 extra minutes to the baking time.

Other Ways to Use Extra Zucchini

If you’ve get a bumper crop this year, try using your zucchini in these other recipes:

• Zucchini Bread
• Zucchini Relish
• Chicken Zucchini and Stuffing Casserole
• Zucchini and Ground Beef Casserole
• Italian Chicken and Zucchini Skillet
• Lemon Zucchini Bread

Whether you’ve got an overflowing garden or just want to try something new, zucchini crisp is a smart and delicious way to use up summer squash. It’s a fun twist on a familiar dessert and will quickly become a favorite in your recipe rotation.

Don’t let your zucchini go to waste this year. Turn it into a dessert everyone will ask for again and again. Once you try zucchini crisp, you might just find it’s the best summer dessert you didn’t know you needed.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

As always, feel free to email us at thefarm@owgarden.com with comments, questions, or to simply say hello! You can sign up for our free email list in the subscribe now box in the middle of this article. Follow us on Facebook here : OWG Facebook. This article may contain affiliate links.