This unusual recipe is a sweet way to use up a bumper crop of zucchini. Serve with vanilla ice cream for a treat.
Instructions
Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray. Place zucchini and lemon juice in medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, until tender, about 15 minutes. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer and remove from heat. Pulse flour, remaining 3/4 cup sugar, and 1/4 teaspoon salt in food processor. Pulse in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half of remaining crumb mixture into the prepared pan. Spread zucchini mixture evenly over crust. Crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake for about 35 minutes or until golden brown.
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