Follow these steps for perfect results
zucchini
peeled and sliced
lemon juice
sugar
nutmeg
cinnamon
Pie Crust Mixture
Peel and slice the zucchini into thin, apple-like slices.
In a saucepan, combine the zucchini slices with lemon juice.
Cook over medium heat until the zucchini is tender, approximately 5 minutes.
Add sugar, nutmeg, and cinnamon to the zucchini mixture.
Continue cooking for 3 minutes, stirring occasionally.
Remove from heat and transfer to a baking dish.
Sprinkle the Pie Crust Mixture evenly over the zucchini mixture.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
Let cool slightly before serving.
Expert advice for the best results
Add a pinch of salt to the zucchini mixture to enhance the sweetness.
For a richer flavor, brown the butter before adding it to the pie crust mixture.
Top with vanilla ice cream or whipped cream for an extra decadent dessert.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve warm in a bowl or on a plate. Garnish with a dusting of powdered sugar and a sprig of mint.
Serve warm with vanilla ice cream or whipped cream.
Pair with a cup of coffee or tea.
Sweet and bubbly to complement the crisp.
Discover the story behind this recipe
Common dessert during summer harvest.
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