Zucchini Crisp....for dessert, for real.

This is so good, you won't believe it's made with zucchini!!
This is all that was left last night in my "I Love Joe" pan.

You will need:
8-10 cups zucchini (peeled, seeded, sliced, and cut into quarters...I used one big huge zucchini to make one pan.)
2/3 cup lemon juice
1 c. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla

On the stove, cook zucchini in lemon juice until it is tender. Add the sugar, nutmeg, cinnamon, and vanilla. Simmer.

While that is cooking:
4 c. flour
2 c. sugar
1/2 tsp. salt
1 1/2 cup butter, softened

To make the crumb mixture, mix flour, sugar, and salt then cut in the butter. Put half of the crumb mixture in the bottom of a greased 9x13 pan and pat it down. Bake the crust at 375 degrees for about 10 minutes.

Add half of the remaining crumb mixture to the zucchini mixture to thicken it up. Add 1 tsp. of cinnamon to the rest of the crumb mixture and set aside. When the crust is done, pour the zucchini mixture on the crust and top it with the rest of the crumb mixture. Cook uncovered for about 40 minutes, or until bubbly.

Good served warm, cold, with ice cream or without. Trust me, it's good :)