Maple Zucchini Crisp

Ingredients

Zucchini

• 5 medium zucchini (6 cups), peeled and diced into ½-inch cubes
• 1 lemon zested (about 1 tablespoon)
• 2 lemons, juiced (about ⅓ cup juice)
• ⅓ cup pure maple syrup
• ¾ teaspoon ground cinnamon
• ¼ cup blanched almond flour
• 1 ½ tablespoons ground flaxseeds

Crisp Topping

• ½ cup raw sliced almonds
• 1 cup raw pecans, chopped
• ½ cup raw walnuts, chopped
• 1 tablespoon pure maple syrup
• 1 ½ tablespoons coconut oil, melted
• ¼ teaspoon sea salt

Optional garnish

• ¾ cup canned coconut cream, chilled (solids only)

Method

Step 1

Preheat the oven to 375°F.

Step 2

In a medium saucepan, add the diced zucchini, lemon juice, zest, maple syrup, and cinnamon. Bring to a boil over medium heat and cook, stirring every 5 minutes until the zucchini has softened.

Step 3

While the zucchini is cooking, make the crisp topping. Mix all ingredients in a medium bowl. Spread out on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven and let cool.

Step 4

When the zucchini is ready, remove from heat and mix in the almond flour and flaxseed.

Step 5

Transfer the zucchini to a baking dish and bake for 40 minutes until golden and most of the liquids have evaporated.

Step 6

Serve warm in individual bowls, topped with the nut crisp and some coconut cream (if using).

Nutritional Information

Nutritional analysis per serving (with coconut cream) Calories: 459, Total Fat: 38g, Saturated Fat: 11g, Cholesterol: 0mg, Sodium: 125mg, Carbohydrates: 26g, Fiber: 7g, Sugars: 15g, Protein: 9g, Net Carbs: 19g