zucchini crisp

Zucchini Crisp

Serves 6-8.  I had to try this when I saw it in the Aug/Sept 2015 issue of Saveur.  Squash is just a kind of melon and this sweet treatment proves it.  Nice to serve a la mode.

            1¼ c. flour

            1 c. rolled oats

            ½ c. packed brown sugar

            ¾ tsp. kosher salt

            ¼ tsp. freshly grated nutmeg

            8 Tbs. chilled unsalted butter, cut into ½” cubes

            3 lbs. zucchini, peeled and cut into 1” chunks

            ½ c. granulated sugar

2 tsp. apple cider vinegar

            2 tsp. fresh lemon juice

            1 tsp. ground cinnamon

            ½ tsp. ground ginger

           

In a medium bowl, stir ¾ c. of the flour with the oats, brown sugar, ¼ tsp. of the salt, and the nutmeg.  Using your fingers, rub the butter into the oat mixture until it forms clumps.  Refrigerate until ready to use.

In a large bowl, toss the zucchini with the remaining ½ tsp. salt, the granulated sugar, vinegar, and lemon juice and let stand for 10 minutes.  Squeeze the juice from the zucchini and pour it into a small saucepan.  Bring the juice to a boil over medium-high heat and cook until reduced to ¼ c., 5-6 minutes.  Remove the syrup from the heat and let cool completely.

Heat oven to 350 degrees.  Stir the cooled syrup back into the zucchini and then stir in the remaining ½ c. flour, the cinnamon, and ginger until evenly combined.  Scrape zucchini into an 8” square baking dish and sprinkle evenly with the topping you made earlier. Bake until topping is golden brown and the zucchini is bubbly and tender, 1 hour.  Serve hot and topped with ice cream.