By | July 01, 2012

Ingredients

Filling
  • 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)
Topping
  • 1⅓ cups packed brown sugar
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ⅔ cup cold butter, cubed

Instructions

  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.

Ingredients

Filling
  • 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)
Topping
  • 1⅓ cups packed brown sugar
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ⅔ cup cold butter, cubed
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60