By | July 01, 2012


  1. Peel the zucchini. Slice them in half lengthwise. Scrape out and discard seeds. Cut the zucchini in thin slices that resemble an apple slice (sort of a crescent moon).
  2. Combine 8 cups sliced zucchini in a large saucepan with lemon juice, sugar, butter, spices and salt. Bring to a boil over medium high heat, stirring often. Remove from heat and pour into a greased 9- by 13-inch baking pan.
  3. Heat oven to 375°.
  4. For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake 45 to 50 minutes or until bubbly and the zucchini is tender. Serves 15.


  • About 5 medium zucchini, to make 8 cups chopped
  • ¾ cup lemon juice
  • ¾ cup sugar or brown sugar
  • ¼ cup butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg (substitute pumpkin pie spice if desired)
  • 1⅓ cups packed brown sugar
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ⅔ cup cold butter, cubed
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