Maple Zucchini Crisp by Dr. Hyman

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)

Directions:

1. Preheat the oven to 375°F.

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.

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.

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

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

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

For more recipes of Dr. Hyman check them out here.