Zucchini Crisp
I've made this a couple times now. Once with fresh zucchini, once with frozen--the fresh tasted remarkably better. Frozen came out OK tho, just a bit watery.
Zucchini Crisp
Serves: 2
Ingredients:
Filling:
2 cups zucchini slices
*Applesauce (1/2 cup would be my guess)--Not recommended if making from frozen.
Apple Pie spice, or allspice/nutmeg/cinnamon/cloves to your taste
Splenda! I'd say about 1/2 to 1 tbsp would do me, so maybe 1-2 for the average consumer
Topping
1/2 to 3/4 cup rolled oats ("oatmeal")
Spices as above
2 tbsp butter/margerine
2 tbsp Maple Syrup
*I'm adding this in, I haven't made it with this yet.
Directions:
Preheat oven to 350 degrees.
Mix filling in small baking dish. **NOTE: If using frozen, mix a little less than 1/4 cup oats in with the zucchini to soak up the extra moisture.
In separate bowl, mix topping ingredients. This should be sticky and clumpy.
Press topping onto zucchini mix. This doesn't have to be perfectly covering, but make a relatively 'uniform' layer.
You may want to drizzle with a little more syrup.
Bake at 350 for around 15-20 minutes, until zucchini is tender and topping is beginning to brown.
Serve with whipped cream or ice cream.
Whipped cream
Ingredients:
1/2 cup heavy cream
1 tsp sweetner
vanilla flavoring or flavored drink syrup, optional
Directions:
In a deep bowl, beat with a hand beater starting on low and quickly moving to high. It will take a few minutes--like 5--to get this to where it's forming peaks. Careful not to over-beat or you get butter which is a little clumpier--tho in my opinion, just as good with most things I use this for, but if that's not what you're going for...
If trying to do this by hand, it will take FOREVER. Blenders, food processors don't work. Since I don;t have my own hand beater, I can only make this at my mom, but I've discovered that just fluffing up the cream in a blender or FP, or even just by hand for a couple minutes, is satisfying enough and less work :-)
Thoughts:
As you may have noted, I added applesauce which I haven't tried yet. I would not make the crisp from frozen zucchini again, I'd make sure to thaw well and drain first. I really think the applesauce would make a significant difference in flavor.
Also, putting a little well-ground almonds in the topping (and the whipped cream for that matter) is DELICIOUS. Other nuts would be nice too.
Zucchini Crisp
Serves: 2
Ingredients:
Filling:
2 cups zucchini slices
*Applesauce (1/2 cup would be my guess)--Not recommended if making from frozen.
Apple Pie spice, or allspice/nutmeg/cinnamon/cloves to your taste
Splenda! I'd say about 1/2 to 1 tbsp would do me, so maybe 1-2 for the average consumer
Topping
1/2 to 3/4 cup rolled oats ("oatmeal")
Spices as above
2 tbsp butter/margerine
2 tbsp Maple Syrup
*I'm adding this in, I haven't made it with this yet.
Directions:
Preheat oven to 350 degrees.
Mix filling in small baking dish. **NOTE: If using frozen, mix a little less than 1/4 cup oats in with the zucchini to soak up the extra moisture.
In separate bowl, mix topping ingredients. This should be sticky and clumpy.
Press topping onto zucchini mix. This doesn't have to be perfectly covering, but make a relatively 'uniform' layer.
You may want to drizzle with a little more syrup.
Bake at 350 for around 15-20 minutes, until zucchini is tender and topping is beginning to brown.
Serve with whipped cream or ice cream.
Whipped cream
Ingredients:
1/2 cup heavy cream
1 tsp sweetner
vanilla flavoring or flavored drink syrup, optional
Directions:
In a deep bowl, beat with a hand beater starting on low and quickly moving to high. It will take a few minutes--like 5--to get this to where it's forming peaks. Careful not to over-beat or you get butter which is a little clumpier--tho in my opinion, just as good with most things I use this for, but if that's not what you're going for...
If trying to do this by hand, it will take FOREVER. Blenders, food processors don't work. Since I don;t have my own hand beater, I can only make this at my mom, but I've discovered that just fluffing up the cream in a blender or FP, or even just by hand for a couple minutes, is satisfying enough and less work :-)
Thoughts:
As you may have noted, I added applesauce which I haven't tried yet. I would not make the crisp from frozen zucchini again, I'd make sure to thaw well and drain first. I really think the applesauce would make a significant difference in flavor.
Also, putting a little well-ground almonds in the topping (and the whipped cream for that matter) is DELICIOUS. Other nuts would be nice too.