Prep Time
15 minBake Time
30 minYield
6-8 servingsRating
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Loading...| 4 to 5 small zucchini | |
| ½ cup (125 mL) granulated sugar | |
| 2 Tbsp (30 mL) ROGERS NO ADDITIVE ALL PURPOSE FLOUR | |
| 1/8 tsp (0.5 mL) salt | |
| ¼ tsp (1 mL) ground nutmeg | |
| 1½ tsp (7 mL) ground cinnamon | |
| 1½ tsp (7 mL) cream of tartar | |
| ¼ cup (60 mL) no sugar added apple juice | |
| 2 tsp (10 mL) lemon juice |
Is this zucchini crisp with ROGERS PORRIDGE OATS & HEALTHY GRAINS a savoury-sweet side dish or a dessert? Depending on the occasion and crowd, it can be served at both! Dish it up it as delicious side for turkey, pork or even salmon. If you’re looking to sneak in those veggies in a dessert for the kids (or adults!), then enjoy it at the end of the meal.
| 1. | Preheat oven to 375°F (190°F). Lightly grease an 8-inch x 8-inch (20 cm x 20 cm) baking dish or line with parchment paper. |
| 2. | Filling |
| 3. | Peel zucchini and slice each into 1 inch (2 1/4 cm) rounds with a thickness of ½ cm to 1 cm each. Cut each round into quarters. Do this efficiently by stacking several slices and cutting at one time. You should have 4 cups (1 L) zucchini pieces. |
| 4. | In a medium bowl, stir together sugar, 2 Tbsp (30 mL) ROGERS NO ADDITIVE ALL PURPOSE FLOUR, salt, nutmeg, cinnamon and cream of tartar. Add zucchini and stir to coat. In a small bowl, whisk together apple juice and lemon juice. Add to zucchini mixture and stir gently until combined. Spread mixture evenly in the baking dish. |
| 5. | Topping |
| 6. | In medium bowl, combine ROGERS PORRIDGE OATS & HEALTHY GRAINS, ROGERS NO ADDITIVE ALL PURPOSE FLOUR, brown sugar, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle topping over zucchini mixture. |
| 7. | Bake until topping is lightly browned, filling is bubbling, and zucchini is tender when pierced with a knife, about 30 minutes. |
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