I have been staring at a large ball zucchini on our kitchen island for about two weeks. It had been picked from our garden and it just continued to sit while I cooked all the other summer vegetables. This week, we have been busy preparing for hurricane Irene which is forecast to hit Connecticut this weekend. Although we live a little inland, we aren’t far from the shore and they are predicting some heavy rain and storm surge. Anyway, I took a break from the storm preps this morning to bake this low carb crisp.
This particular ball zucchini looked like a small dark green pumpkin. It yielded about 6 cups of peeled and sliced zucchini; just enough to fill the bottom of my 9 x 9-in. baking pan. It seemed well suited for a low carb mock apple crisp. Since I have a jar of powdered xylitol that is getting close to the expiration date, I used that as the sweetener in the topping. Overall, this turned out to be a delicious low carb dessert. Definitely something that I will make again.