It’s (yet another) Zucchini Friday!
One day my sister, faced with an over abundance of zucchini decided to make a pie.
No, not a savory pie with eggs and cheese and herbs but, well…like an apple pie. With all it’s cinnamony homey goodness. Why not? There’s zucchini bread and muffins and cookies…
Her husband was so happy when he got home and immediately sat down to what he thought was one of her excellent flaky apple pies. I mean the whole house smelled so good. He took a bite and thought, hmmm, this is different…upon closer inspection he realized it wasn’t apple but…argh, could it be…ugh, zucchini!
He was livid! You see, ever since he was a young lad he was tortured with over cooked watery zucchini and vowed never to eat it again.
My sister swears it tastes just like apple pie so
I figured why not?
I’m not much of a pie baker but love crisps so today
I made the all American favorite… Zucchini Crisp.
Crisp Topping
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup rolled oats, old fashion style
- 2/3 cup whole wheat flour
- 1/2 cup almond meal
- 1 1/2 teaspoons cinnamon, Mountain Rose
- 1/2 teaspoon fine sea salt, Redmond
- 4 ounces sweet butter, chilled, cut into small pieces
Mix together all the dry ingredients in a medium size bowl. Use your fingers and mix in the butter with the dry ingredients until completely incorporated. The topping should hold together when squeezed together but fall apart into pea size pieces easily. Set aside.
Any extra can be put into a airtight container and refrigerated for two weeks or frozen for up to 3 months. Double the recipe to make extra if you wish, the topping is nice to have on hand for a quick dessert.
Now for the Zucchini Filling:
- 4 cups zucchini or other summer squash cut into 3/4″ pieces
- 1 Tablespoon Minute Tapioca
- 2 teaspoons of lemon juice or apple cider vinegar
- 1/2 teaspoon cinnamon
- 3 Tablespoon granulated sugar
- 1/4 teaspoon sea salt
- pinch of freshly grated nutmeg
Preheat your oven to 350F. Butter a 8-9″ baking dish
Mix all of the ingredients together and pour into baking dish.
Top with approximately 1 1/4 cup crisp topping.
Bake for 35-45 minutes or until the zucchini are soft and the top is a crispy golden brown.
Serve warm plain or ala mode with some home made frozen yogurt or ice cream.
The taste? It’s…squashy – kind of like pumpkin. The flavor does throw you off a bit because you expect…fruit.
Hmmm, I do have some first of the season Gravenstein apples in the crisper…
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Jeanne said:
Good for your sister. We need more people like her trying new and different wild and crazy things to do with Zucchini. I was thinking relishes or pickled or building a house or town out of it . I just know there is a perfect recipe out there for zucchini which would turn it into the darling of the garden. I’ll keep looking and you keep trying. Thanks very nice post.