![Ginger pecan zucchini crisp in a bowl with a scoop of vanilla ice cream.](https://assets.epicurious.com/photos/64cad025852e8bb733d7b630/1:1/w_2560%2Cc_limit/ZucchiniCrisp_RECIPE_072723_115.jpg)
I wanted toexperiment with treating zucchini as the fruit that it is, so I took theclassic apple crispas my cue for this Ginger-Pecan Zucchini Crisp. After all, when cooked until tender, there’s little difference in texture between the two types of produce. Becausezucchinihas so much water and so little acid, I first macerate it to extract the excess juices and then simmer them into a flavorful syrup. Ginger is the power play in this dessert, and pecans increase the crunch factor of the streusel topping.
This recipe was excerpted from 'Vegetable Revelations' by Steven Satterfield. Buy the full book onAmazon.
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What you’ll need
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Cinnamon
$9 At Burlap and Barrel
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Ground Ginger
$9 At Burlap and Barrel
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Small Saucepan
$235 $120 At Amazon
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2-Quart Baking Dish
$40 At Amazon
Ingredients
Serves 6 to 8
Step 1
Heat the oven to 350ºF with a rack in the lower third.
Step 2
Peel the zucchini and cut it into 1-inch chunks. In a large bowl, toss the zucchini with the granulated sugar, vinegar, lemon juice, and ½ teaspoon of the salt. Let stand for 30 minutes.
Step 3
Meanwhile, in a medium bowl, mix ¾ cup of the flour with the oats, pecans, dark brown sugar, cinnamon, ground ginger, pepper, and remaining ½ teaspoon of salt. Using your fingers, rub the butter into the oat mixture to form pea-size clumps. Refrigerate until firm, about 10 minutes.
Step 4
Transfer the zucchini mixture to a mesh strainer set over a medium saucepan. Press firmly on the squash to release as much liquid as possible. Return the squash to the bowl and set aside. Bring the strained liquid to a lively simmer over medium heat. Cook until it is reduced by about half, 5 to 6 minutes.
Step 5
Stir the syrup and fresh ginger into the zucchini. Add the remaining ¼ cup flour and toss well to coat. Transfer the zucchini mixture to a 2-quart baking dish, scraping the bottom of the bowl, and spread it in an even layer. Disperse the oat mixture over the top in clumpy bits. Bake until the topping is golden brown and the filling is bubbly, 45 to 55 minutes. Serve warm, topped with ice cream.
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Back to TopPlease add the recipe to this site. Thank you
Anonymous
FL
8/15/2023