Put them into a big pot with the cinnamon sugar lemon juice and water and mix until all the zucchini is covered. Bake until slightly browned about 10 minutes. Meanwhile combine zucchini and lemon juice in a pot and simmer until just barely cooked about 2 3 minutes. Skin and seeds removed. I ve also done mock apple crisp using the same methods.

To make the filling add the peeled diced and seeded zucchini to a large pot over medium heat. Cool on wire rack. Add nutmeg sugar and cinnamon. Bake for 25 to 30 minutes until topping starts to turn golden brown and filling is bubbling. Topping off with some whipped cream is also a great option.

Cover and simmer 5 minutes. Stir in sugar cinnamon and nutmeg. Boil for 15 minutes stirring occasionally. When warm it tastes great with a scoop of keto vanilla ice cream on top. Remove from heat add stevia cinnamon and nutmeg and let cool.

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Pour into a greased 13x9 in. Cover and cook over medium heat stirring occasionally until zucchini is tender about 15 minutes. Bring cubed zucchini and lemon juice to a boil in a large pan. Place the pot on high heat until boiling. Then slice them into thin slices like 1 4 thick just like you would apples for apple crisp since this is a mock apple crisp.

Add the lemon juice and stir to coat it evenly. Follow your favorite apple butter recipe and enjoy. This crisp is often called mock apple crisp because the idea is you use zucchini in place of the apples in the filling for the crisp. Personally i think that the zucchini still retains a texture and flavor that is a bit squashy rather than appley but i ve had. Stir in the sugar cinnamon nutmeg and cloves and cook for an additional 2 minutes.

Serve warm or at room temperature. Add sugar cinnamon and nutmeg and cook for a minute more. Place zucchini and lemon juice in a large saucepan. I cut into halves or quarters and then slice about 3 4 thick into crescents. Remove from heat and let sit.

This keto zucchini apple crisp is perfect served warm or cooled. Spread will cooled zucchini mock apple filling. For crust mix flour and sugar in a large bowl. Remove from the heat. In a large saucepan over medium low heat cook zucchini and lemon juice for 15 20 minutes until zucchini is tender.

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Cut in cold butter until mixture resembles pea size coarse crumbs. Top zucchini mixture with remaining crumb mixture patting lightly. It s easy to modify this recipe into a keto mock apple pie. Just add my almond flour crust or coconut flour crust and bake in a pie pan. For topping combine brown sugar flour oats and butter until crumbly.

Blend until sugar dissolves. Reduce heat and simmer for 8 10 minutes or till crisp tender. Try your zucchini apple crisp with a scoop of vanilla ice cream or dollop of whipped cream if you like. Then you make the recipe the same as you would a traditional apple crisp. Blend until sugar dissolves.

Then you make the recipe the same as you would a traditional apple crisp. Cut in cold butter until mixture resembles pea size coarse crumbs. This keto zucchini apple crisp is perfect served warm or cooled. Serve warm or at room temperature. Add the lemon juice and stir to coat it evenly.

Try your zucchini apple crisp with a scoop of vanilla ice cream or dollop of whipped cream if you like. Pour into a greased 13x9 in. Cover and simmer 5 minutes. To make the filling add the peeled diced and seeded zucchini to a large pot over medium heat. Put them into a big pot with the cinnamon sugar lemon juice and water and mix until all the zucchini is covered.