Zucchini (Tastes Like Apple) Crisp

We had a dinner with friends last night and I was assigned to bring dessert. I made 2 Nutella pies but one of our friends is lactose intolerant so he couldn't have the cream cheese or whipped cream in the pies. I wanted to try a Zucchini-used as apples-recipe so I decided this would be a great time to try it! I didn't tell anyone who ate it that it wasn't apples until later in the evening and they were all shocked that it was zucchini - no one could tell the difference! Although our lactose intolerant friend claimed that he didn't really get a dessert - he only had vegetables and would have to stop on the way home to have a "real" dessert! :o)

So if you have a lot of zucchini this is a fun way to use it.


8 cups sliced zucchini (peeled and seeded)
3/4 cup lemon juice
1 teaspoon nutmeg
1/2 cup sugar
2 teaspoons cinnamon

Topping:
1 1/3 cups packed brown sugar
1 cup flour
1 cup rolled oats
2/3 cup butter, softened
Whipped cream or ice cream, optional

Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Stir the 1/2 cup sugar, nutmeg and cinnamon together and add to zucchini in the saucepan; blend until sugar dissolves. Remove from heat. Pour into a buttered 13 X 9 inch baking pan.

For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle evenly over zucchini. Bake at 375 for 45-50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired. Yield: 12-16 servings