This zucchini apple crisp is easy to make and uses a LOT of zucchini.
To make the filling:
Combine the sliced zucchini and lemon juice in a large saucepan. Bring to boil over medium high heat. Reduce heat and simmer until tender, about 10 minutes.
Add the brown sugar, cinnamon, and nutmeg. Simmer, stirring occasionally, for 20 minutes, until slightly thickened. Let cool to room temperature.
To make the crust/topping:
Preheat oven to 400°F.
In a large bowl, mix together butter and sugar. Combine flour, baking soda and salt; stir flour mixture into sugar and butter mix. Mix in oats.
Flatten 2/3rds of crust mixture into the bottom of a greased 13x9x2 inch pan. Spread will cooled zucchini mock apple filling. Top zucchini mixture with remaining crumb mixture, patting lightly.
Bake for 25 to 30 minutes, until topping starts to turn golden brown and filling is bubbling.
Serve warm or at room temperature. Try your zucchini apple crisp with a scoop of vanilla ice cream or dollop of whipped cream, if you like.
This recipe works best with large zucchini (the ones that look like clubs). Small zucchini taste too much like vegetables, but the big monsters are a blank slate for flavor. You can also use other summer squash or immature winter squash.
Keywords: zucchini, crisp, mock apple