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5 from 2 votes

Zucchini Crisp

This awesome zucchini crisp uses of a lot of zucchini and tastes just like your favorite Apple Crisp!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: zucchini crisp
Servings: 12
Author: Amanda Rettke



  • 8 cups peeled zucchini sliced into rings and deseeded if needed
  • 2/3 cup lemon juice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg


  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup quick oats
  • 2 tsp. baking powder
  • 1 1/2 cup butter chilled
  • 1 tsp. ground cinnamon



  • Choose a LARGE zucchini only (preferably 12-24 inches long and very thick). Peel the zucchini and then using a mandolin, slice the zucchini into thin slices*. Make sure all seeds are removed.
  • In a large saucepan over medium heat add zucchini, lemon juice, white sugar, brown sugar, cinnamon, and nutmeg. Cook for about 20 minutes or until zucchini is very soft and tender.
  • Remove from heat and set aside.


  • Preheat oven to 375°F. Prepare a 10 x 15 inch baking dish.
  • In a large bowl, combine flour, sugar, oats, baking powder and cinnamon.
  • Crumble chilled butter into flour mixture with hands (you can also use a pastry cutter) until mixture resembles coarse crumbs or pea sized butter bits.
  • Stir 1/2 cup of flour mixture into cooled zucchini mixture.
  • Press half of remaining butter & flour mixture into the bottom of prepared pan and bake for 10 minutes.
  • Carefully remove from oven and spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.
  • Bake for 35-45 minutes or until top is golden brown.
  • Serve hot with ice cream or whipped topping.


*The easiest way to remove the seeds when using a mandolin is to cut the zucchini in half lengthwise then scoop out the seeds with a spoon. After all the seeds are removed, the zucchini should look like a large piece of celery.