This fun recipe turns summer zucchini into a delicious dessert! The brown sugar crisp tastes so good and it’s just like eating an apple crisp. Top with vanilla ice cream for a perfect summer treat.
For medium zucchini, peel, slice in half lengthwise, remove seeds and then thinly slice. the slices should resemble apple slices. For small zucchini with tender seeds, I usually just peel and slice.
In a large skillet or saucepan, cook zucchini in a small amount of water for 10 minutes. Begin timing when the water begins to bubble. Remove from heat and drain completely.
Mix cream of tartar, salt, flour, lemon juice, nutmeg, sugar and cinnamon with zucchini.
Pour into a 9 inch pan or small casserole. I used a deep dish pie plate.
Crisp Topping
Preheat oven to 350°F.
Mix together brown sugar, flour and rolled oats.
Either cut in the butter using a couple of knives or use your fingers to work it into the flour, sugar and oats. The mixture should be crumbly when finished.
Sprinkle over the zucchini, pressing in lightly.
Bake for 45-50 minutes or until the filling is bubbly and the topping is golden.