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2. In a large saucepan, over medium-low heat, cook and stir the zucchini and lemon juice until the zucchini is tender. Add the sugar, cinnamon and nutmeg, and allow it to simmer one minute longer. Remove from the heat and set it aside.
3. In a large bowl, combine the flour, oats, sugar, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs (sometimes this is best done with your hands—a great job for any young helpers).
4. Sprinkle the bottom of a baking pan with a little extra flour and cinnamon (for flavor and to prevent burning). Pour the zucchini into the pan (there will be a lot of extra zucchini juice in the saucepan—I recommend not adding all of it to your crisp because it will make things a little soggy.)
5. On top of the zucchini, sprinkle the crumbled oat mixture and press down gently. If desired, sprinkle more cinnamon on top for good measure, and put it in the oven to bake for 30-35 minutes.
This is a great dessert for potlucks—but beware. Anyone you share this delicious dessert with will look at you like you are crazy when you tell him/her what the main ingredient is.
Reviewed July 11, 2011
by Michele Blacksberg R.N.
Edited by Kate Kunkel