Zucchini Crisp Recipes

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ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Provided by Ellie Krieger

Categories     appetizer

Time 50m

Yield 4 servings, serving size 1/2 cup

Number Of Ingredients 7

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

ZUCCHINI CRISP



Zucchini Crisp image

"My husband, Jamie, is an avid gardener and hates to see any of his work go to waste," explains Deborah Trescott of Marianna, Florida. "So we fix this dessert that tastes like it's made with apples but uses up a bounty of zucchini. It's so good, even those who don't like vegetables enjoy it."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 10

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 to 3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
TOPPING:
1-1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter, cubed

Steps:

  • In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish., For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 93mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

ZUCCHINI CRISP (APPLE CRISP)



Zucchini Crisp (Apple Crisp) image

I found this recipe on the internet and can't wait to try it !! It is supposed to taste like apple crisp. I have never made this recipe, but am posting it here to share with you all and to keep it safe for future use. If you try it before I do, let me know how it turns out!

Provided by Theresa P

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

8 cups peeled seeded diced zucchini (about the size of canned pineapple chunks)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

Steps:

  • ZUCCHINI MIXTURE:.
  • In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
  • Add sugar, cinnamon and nutmeg and cook for a minute more.
  • Remove from heat and let sit.
  • CRUST MIXTURE:.
  • For crust, mix flour, and sugar in a large bowl.
  • Cut in cold butter until mixture resembles pea size coarse crumbs.
  • Stir 1/2 cup of the flour mixture into zucchini and mix well.
  • Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
  • Spread zucchini mixture over crust in pan.
  • Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
  • Bake at 375°F for 35-40 minutes.

ZUCCHINI CRISP



Zucchini Crisp image

Tastes like Apple Crisp, people will not believe it is zucchini. Great way to use those hugh over grown zucchini that are in the garden.

Provided by OR Nurse

Categories     Dessert

Time 1h30m

Yield 1 13 X 9 PAN, 12 serving(s)

Number Of Ingredients 10

12 cups zucchini, seeded, peeled, sliced
3/4 teaspoon cinnamon, plus
1 1/2 teaspoons cinnamon, for later
1 cup sugar
1/2 teaspoon nutmeg
2/3 cup lemon juice
3 cups flour
1 cup sugar
1 cup butter, soften
1/2 teaspoon salt

Steps:

  • Cut zucchini in half lengthwise. remove seeds and peel. cut zucchini halves into slices like an apple. in large pot, simmer sliced zucchini in lemon juice until tender.
  • combine crust ingredients in large bowl, mix till crumbly.
  • add sugar, 3/4 teaspoon cinnamon, and nutmeg to tender zucchini mixture. stir. then add 1/2 cup of the "crust mixture." continue to simmer till thick. let cool.
  • pat 1/2 of the crust mixture into a lightly greased 13 x 9 pan. bake at 350 for 10 minutes.
  • spread the zucchini mixture over the crust. add remaining 1 1/2 teaspoon of cinnamon to remaining crust mixture, and sprinkle this over the zucchini mixture.
  • bake at 350 for 40 minutes.

Nutrition Facts : Calories 403.2, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 219.1, Carbohydrate 62.9, Fiber 2.5, Sugar 35.9, Protein 5

ZUCCHINI APPLE CRISP



Zucchini Apple Crisp image

I was delightfully surprised to find that a squash could taste identical to a fruit. What's more, this crisp is delicious!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 11

8 cups sliced zucchini (cut like apple slices)
3/4 cup lemon juice
1 teaspoon ground nutmeg
1/2 cup sugar
2 teaspoons ground cinnamon
TOPPING:
1-1/3 cups packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
2/3 cup butter, softened
Whipped cream or ice cream, optional

Steps:

  • Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

ZUCCHINI CRISP



Zucchini Crisp image

Make and share this Zucchini Crisp recipe from Food.com.

Provided by Ambervim

Categories     < 30 Mins

Time 22m

Yield 1 Batch

Number Of Ingredients 7

1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work well)
1/4 cup breadcrumbs
salt
pepper

Steps:

  • Preheat oven to 400°F
  • Grate zucchini. Wring it out in a clean cotten towel, so it will get crisp.
  • Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
  • Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
  • Bake for 15-18 minutes, or until the top is browned and set.
  • You will get 12 mini muffins or 1 nice flat batch.

Nutrition Facts : Calories 303.7, Fat 13.5, SaturatedFat 6.3, Cholesterol 204.1, Sodium 552.5, Carbohydrate 28.6, Fiber 2.9, Sugar 6.1, Protein 17.2

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