Recipe: Zucchini crisp

This recipe is really the best of both worlds – a dessert crisp that is loaded with vitamin C and potassium filled zucchini. And, it’s also healthy enough to eat at breakfast. Win-win!

Serves 6

Ingredients

• 4 cups zucchini
• 1 can (10-ounces) crushed pineapple, drained
• 1 tablespoon lemon juice or ½ teaspoon True Lemon sprinkles
• Non-stick olive oil spray

Topping:

• ¾ cup dry oatmeal (you can also use gluten-free oats)
• 1/3 cup brown sugar
• ¼ cup flour or gluten-free flour mix
• Pinch of salt
• ¾ to 1 teaspoon cinnamon, to taste

Directions

Peel and seed zucchini and cut into ½ inch chunks. Cook in boiling water until tender, drain.

Combine the oatmeal, brown sugar, flour, salt and cinnamon in a blender or food processor.

Spray 8x8 baking pan with non-stick olive oil spray.

Mix drained zucchini and drained pineapple with lemon juice and ½ of the topping mixture. Spread in prepared baking pan.

Evenly sprinkle the remaining topping over the baking pan and spray the top lightly with non-stick spray.

Bake uncovered for 30-40 minutes at 375 degrees (350 degrees if glass pan) until top is lightly browned.

Optional serving suggestion:

2 tablespoons light spray whipped cream or low-fat milk per portion.

Note: You may freeze the zucchini in chunks and thaw in the boiling water. This is a great use of the large zucchini that show up in late summer.

Nutrition Facts (per serving): 109 calories, 1g fat, 22g carbohydrates, 4g fiber, 4g protein, 28mg sodium

Recipe from Jendy Newman, Registered Dietitian at PeaceHealth Southwest Medical Center.