Zucchini Crisp

Do you like zucchini?

I must admit,  I don't. Well, let me clarify that... I like zucchini bread.   I've even been heard to say, zucchini bread is the only way to eat zucchini.  (don't judge).  It really doesn't have any taste of its own really.  Or, maybe I should say, the taste is so mild that's it's non-existent.
But man cannot live by (zucchini) bread alone so when I found this recipe I thought I'd give it a try, skeptical as I might be, and see if I could find another way to use up this stuff.   I was so surprised!  It actually tasted like apple crisp!  WooHoo!!!

The "acid test" would be to see if passed the approval of the man of the house.  He was very impressed and, in fact, thought he was eating apple crisp.  So we have a keeper here!    So, in case you'd like to try it, here ya go...

Zucchini Crisp

8 cups peeled, cubed zucchini

2/3 cup lemon juice

1/2 to 2/3 cup raw sugar  (I used Splenda)

2 tsp ground cinnamon

1 tsp ground nutmeg

TOPPING:

1 1/3 cup packed brown sugar

1 cup rolled oats

1 cup unbleached all purpose flour

2/3 cup cold butter

Combine the first five ingredients in a 9 x 13 baking dish.

Combine the brown sugar, oats and flour in a bowl;, cut in butter until crumbly.

Sprinkle over the zucchini mixture.Bake at 375 degrees for 40-50 minutes, or until bubbly and zucchini is tender.

NOTE:  About the butter:  I just opted for cutting about 1/3 of the the butter into the mixture, and then dotting the top of the crisp with the rest.  That was just my own personal preference, do it how you like.

and, just in case you're wondering what to fix for a main dish to go along with this, today I've posted a pot roast recipe for the crockpot on Real Women Eat.  Head on over there and check that one out too!