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Zucchini Crisp: A Dessert For Picky Veggie Eaters

Chef Christina Murray shares her secret recipe with Idaho Today’s Mellisa Paul. It’s the perfect way to get even the pickiest veggie eaters to clean their plate!

Zucchini Cobbler Squares


  • 2 C. Flour
  • ½ C. Old Fashioned Oats
  • ½ C. Brown Sugar
  • ½ C. White Sugar
  • 1 t. Salt
  • 1 C. Cold Butter
  • 2 t. Cinnamon
  • 1 t. Ground Nutmeg


  • 4 C. Peeled Zucchini, cubed and seeded
  • 1/4 C. Lemon Juice
  • 1/3 C. Sugar
  • 1 T. Cinnamon
  • 1 T. Arrowroot or Corn Starch



For topping- In a large bowl, combine the flour, oats, sugar, cinnamon, and salt. Cut in butter until crumbly, and pea sized.

For filling, place zucchini and lemon juice in a large saucepan; bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until zucchini is crisp-tender. Stir in the sugar, cinnamon and nutmeg; cover and simmer for 5 minutes (mixture will be thin, drain half of the liquid).

Spoon over crust; sprinkle with the reserved crumb mixture. Bake at 375° until golden, 40-45 minutes.

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