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Zucchini Crisp
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!
