Go Back

Zucchini Crisp

This awesome zucchini crisp uses of a lot of zucchini and tastes just like your favorite Apple Crisp!

Course Dessert
Cuisine American
Keyword zucchini crisp
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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



  1. 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.

  2. 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.

  3. Remove from heat and set aside.


  1. Preheat oven to 375°F. Prepare a 10 x 15 inch baking dish.

  2. In a large bowl, combine flour, sugar, oats, baking powder and cinnamon.
  3. 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.
  4. Stir 1/2 cup of flour mixture into cooled zucchini mixture.
  5. Press half of remaining butter & flour mixture into the bottom of prepared pan and bake for 10 minutes.

  6. Carefully remove from oven and spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.

  7. Bake for 35-45 minutes or until top is golden brown.
  8. Serve hot with ice cream or whipped topping.

Recipe Notes

*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.