Ginger-Pecan Zucchini Crisp

I wanted to experiment with treating zucchini as the fruit that it is, so I took the classic apple crisp as my cue for this Ginger-Pecan Zucchini Crisp. After all, when cooked until tender, there’s little difference in texture between the two types of produce. Because zucchini has so much water and so little acid, I first macerate it to extract the excess juices and then simmer them into a flavorful syrup. Ginger is the power play in this dessert, and pecans increase the crunch factor of the streusel topping.

This recipe was excerpted from 'Vegetable Revelations' by Steven Satterfield, one of our top cookbooks of 2023. Buy the full book on Amazon.