1 large zucchini, peeled, seeded and cut into 1/4 slices (8 cups)
2 cups spelt or all-purpose flour
2 cups rolled oats
1 1/2 cups vegan butter
1/2 teaspoon salt
2 1/2 cups sugar
2/3 cup lemon juice, about three large lemons
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons corn starch
1/2 cup sugar
1) Peel one large zucchini. Halve lengthwise then half each half again. Remove seeds and thinly slice.
2) Mix flour, oats, salt, 2 cups sugar and vegan butter until crumbly. Lightly press half of this mix into a greased 9x13" pan. Bake at 375 degrees Fahrenheit for 10 minutes.
3) Meanwhile, cook the zucchini and lemon juice in a saucepan on medium heat until the zucchini is soft. Add 1/2 cup sugar, nutmeg, cinnamon and cornstarch. Cook until thickened. Cool for 10 minutes then pour over baked crumb mixture. Sprinkle the uncooked crumb mixture on top. Bake for 30 minutes.
This would be great served hot with vanilla soy ice cream.
Source of recipe: I got this recipe from an omni friend who had extra zucchini to use. The only change I've made is to switch the butter and sugar to vegan versions. Before you think zucchini in a dessert, yuck. Try it. If you didn't make it yourself, you would think it contains apples.