Zucchini Crisp

Jo-Ann Boyer


I was given this recipe about 25 years ago by a close friend who received it from her Mother-in-law. My friend died a few years after she gave it to me, well I couldn't believe this could taste good (I never ate zucchini) so for 20 years I never made it. I then came across the recipe and decided to try it, well, I thought it was apple pie and so does everyone who tries it. Everyone asks for the recipe even the men who eat it. This is one FABULOUS recipe you will love if you can just get yourself to try it. Don't be deceived it is easy to make and worth the effort.


☆☆☆☆☆ 0 votes

12-16 servings


How to Make Zucchini Crisp


  1. Put the first 4 ingredients into 6 qt. pot and simmer with lid till tender.
  2. Mix the 4 cups of flour and 1 1/2 cups of sugar, then cut the butter into the mixture like you do for a pie crust.
  3. Put 1/2 the crust mixture in a 9x13 pan, sprayed with Pam, and pat down. Bake 10 mins. at 350*. After 10 mins.take crust out of the oven and pour hot Zucchini mixture on top. Sprinkle remaining crust on top of zucchini and bake for 45 mins.

Printable Recipe Card

About Zucchini Crisp

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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