I have always loved apple everything. Apple crisp and apple pie were my favorites. I've also always been fascinated by mock apple recipes, which until recent times were really common. It's not that apples were necessarily hard to come by; it's just that our ancestors hated food waste and were quite clever about turning unexpected foods into something scrumptious. Examples of foods often used to make mock apple pie or crisp include plain crackers, unripe pumpkins, unripe tomatoes, and, yes, zucchini!

For many of you, turning zucchini into apple crisp will just be a fun way to use up an abundant garden crop. For others, though, it's a way to enjoy apples again. When I discovered I had a serious case of type 2 diabetes, apples became something I had to avoid. (Apples are shockingly high in sugar. Just one slice spikes my blood!) But once or twice a year, I make this recipe...which really does taste like apples! (To learn how I reversed my diabetes naturally, click here.)

So whether you just want to experiment, use up some zucchini, or find a healthier way to enjoy a treat, give this recipe a try this fall.

Mock "apple" crisp made from zucchini.

Mock "Apple Crisp" from Zucchini Recipe

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4 cups peeled and chopped zucchini (about 1 large zucchini)

non-iodized salt (I use Redmond Sea Salt)

2 tablespoons apple cider vinegar (I use Bragg Apple Cider)

1 tablespoon lemon juice

1/2 teaspoon real vanilla extract

1 cup of sweetener (I use erythritol made from pears)

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

4 drops of OOOFlavors Double Apple extract (You may use other brands of apple extract, but the strength of flavor may vary, requiring fewer or more drops for this recipe.)

For the topping:

1/2 cup chopped pecans or walnuts

1/2 cup almond flour

1/4 cup coconut flour

6 tablespoons of sweetener (If you've been keto for a while, like I have, you'll probably want to omit the sweetener in the topping.)

5 tablespoons of butter 

Peeling the zucchini.

1. Place the zucchini chunks in a colander, sprinkle liberally with salt, stir, and allow to sit for at least 20 minutes, or up to an hour. This helps eliminate the excess water in the zucchini.

2. Rinse the zucchini in cold, running water and pat dry with a flour sack kitchen towel or paper towels.

3. Preheat the oven to 350 degrees F. and grease a 9 x 9 inch baking dish with coconut oil or butter.

4. In a large bowl, combine the zucchini with the vinegar, lemon juice, vanilla, sweetener, nutmeg, cinnamon, and apple extract.

5. Pour the zucchini mixture into the prepared baking dish. Set aside.

"Apple" filling made from zucchini chunks.

6. In a medium bowl, combine the nuts, almond flour, coconut flour, and sweetener.

7. Cut the butter into small chunks and add to the bowl with the pecan mixture. With your hands, combine the butter into the pecan mixture until the mixture is crumbly and moist. Pour this topping over the zucchini filling.

The mock "apple" crisp before going into the oven.

8. Bake the crisp for 45 minutes or until the zucchini is fork-tender.

Serves about 6. Approximate nutritional information, with pecans. (It's always wise to calculated nutritional info based on the specific products you use.):  10 g. carbs (minus erythritol); 13 g. fat; 5 g. protein.