Filling:

8 C zucchini, peeled and cubed

1/4 C lemon juice

1/2 C sugar

2 t cinnamon

1 t nutmeg

Topping:

1 C flour

1 1/3 C brown sugar

1 C oats

5 T butter

Preheat oven to 375F. Combine all filling ingredients in a large bowl, stirring well to coat zucchini cubes. Pour into a greased 13 x 9-inch baking dish.  In a small bowl, whisk together dry topping ingredients, then use a pastry blender to cut-in butter until crumbly. Sprinkle over zucchini filling.  Bake for 45-50 minutes until bubbling. Serve warm over vanilla ice cream. 

NOTE: If you do not have quite enough zucchini to get the 8 cups, make up the difference with peeled and diced apples!