Zucchini Crisp
Free of: DAIRY, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT*, FISH,
SHELLFISH, GLUTEN*
N
o other food seems to gar-
ner the question “How do
we get rid of it?” quite as
much as zucchini in late summer. Yet
zucchini is such a versatile food, equally
at home in salads, main courses, and
desserts.
Two of our favorites are zucchini
brownies and zucchini crisp. No one will
realize you used zucchini in either recipe
— a great way to sneak in veggies. The
brownies are even better the next day.
The crisp? Everyone will think you used
apples. With a few good recipes in your
repertoire (and there are many), you’ll
welcome the zucchini bounty!
A few tips:
Select fresh, firm, slender zucchini.
There should be no bruises, wrin-
kles, or soft spots.
Bigger is not better. Zucchini
should be no larger than an aver-
age cucumber. The bigger ones are
seedy, and have less flavor.
1 medium zucchini (less than 1/2
pound) yields about 1 cup.
Store zucchini in the refrigerator,
they’ll stay fresh for about a week.
Peel and seed zucchini much as
you would cucumber. Slice off
each end, peel. Cut in half length-
wise. Run a spoon down the center
to scoop out the seeds. It’s very fast
and easy.
Add a cup of shredded zucchini to
your favorite sugar cookie recipe,
muffins, or cakes. They’ll add
moisture, and a nutritional boost.
Make a quick zucchini slaw by
shredding zucchini and tossing
with a favorite salad dressing.
For an easy zucchini side dish —
slice in half lengthwise, or slice
vertically into 1/2” rounds. Spray
with oil. Salt, pepper, and drizzle
on seasonings, soy sauce, or vin-
aigrette. Grill or broil about 8-10
minutes on each side.
54 WNY Family August 2018
Zucchini Brownies
Free of: DAIRY, EGGS, SOY, PEA-
NUTS, TREE NUTS, WHEAT*, FISH,
SHELLFISH, GLUTEN*
Yield: 12-15 servings
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Yield: 12-16 servings 3 cups flour* (can be wheat/gluten free
flour)
Prep Time: 10 minutes 1 cup oats
Cook Time: 25-35 minutes 1 brown sugar
1/8 teaspoon salt
2 cups flour* (can be wheat/gluten free
flour)
1 – 1 1/2 cups sugar (depends how
sweet you like them)
1 cup (2 sticks) dairy/soy free marga-
rine, cold
1/2 cup cocoa powder 8-10 cups sliced zucchini – peeled and
seeded (see tips)
1 1/2 teaspoons baking soda 2/3 cup fresh lemon juice
1 teaspoon salt 1 cup sugar
2 cups shredded zucchini
–no need to peel
1/2 cup oil
2 teaspoons vanilla
Optional – stir in
1/2 cup dairy free
chocolate chips
Preheat oven to 350 degrees. Grease a
9”x13” pan and set aside. Mix together
first 5 ingredients. Mix together the zuc-
chini, oil, and vanilla. Blend into the dry
ingredients. Stir together — it will be
dry and not too pretty. Don’t be alarmed
— the zucchini releases lots of water
during baking and they will be moist.
Pour into pan. Bake at 350 for 25-35
minutes, until toothpick inserted in cen-
ter comes out clean. Frost or dust with
powdered sugar if desired.
2 teaspoons
cinnamon, spices
Preheat oven to 375
degrees. Grease a
9”x13” pan and
set aside. Combine
the flour, oats, brown
sugar, and salt in a bowl — cut
in margarine until crumbly. Press 1/2 of
the crumb mixture into the bottom of the
pan. Bake at 375 degrees for about 10
minutes.
In the meantime, put zucchini and lem-
on juice in a saucepan over medium
heat — cook for about 8-10 minutes.
Add sugar and cinnamon, simmer for
5 minutes longer. Stir 1/2 cup of crumb
mixture into zucchini mix. Pour over
baked crust, top with remaining crumb
mixture. Bake for 35-40 more minutes,
until top is golden brown.
If you have any questions about our column, e-mail Kathy at allergy@roadrunner.
com. For further information about food allergies, contact FARE www.foodallergy.org,
or call 1-800-929-4040.
Kathy Lundquist is a Western New York parent whose son, now an adult, was born with
severe food allergies. Over the last two decades, she has worked tirelessly, in a variety
of capacities, to increase community awareness about food allergies.