Recipe - "I can't belive it's zucchini" Crisp

If you garden in Indiana, you have an abundance of zucchini. If you don't garden (that would be me!), people bless you with their abundance of zucchini.

While most of my children will eat zucchini bread, few will touch it (willingly) raw or cooked. I made this recipe and then held my breath. It was a huge hit! Only Emelie knew it was zucchini - everyone else thought it was made from apples! Awesome!

Zucchini Crisp

8 cups cubed peeled zucchini
3/4 cup lemon juice
1/2 to 3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg


TOPPING:
1-1/3 cups packed brown sugar
1 cup old-fashioned oats
1 cup all-purpose flour
2/3 cup cold butter, cubed


In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish.


For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender. Yield: 12-15 servings.