Makes 1 (9x13-inch) pan
4 cups all-purpose flour
2 cups light brown sugar
1/2 teaspoon salt
3/4 pound butter or margarine (3 sticks)
8 cups prepared zucchini (About 3-4 medium, which have been peeled, halved lengthwise, seeded and thinly sliced)
1/2 cup lemon juice
2 Tablespoons apple cider vinegar
1/2 cup Crisp Mixture (see above)
1 to 1 1/2 cups light brown sugar
1/4 teaspoon nutmeg
1 Tablespoon cinnamon
To prepare the Crisp Mixture:
In a large bowl, stir together the flour, brown sugar and salt.
Using a pastry blender, cut in butter or margarine until mixture is crumbly; set aside.
To prepare the Filling:
In a large saucepan, over medium-high heat, cook the zucchini, lemon juice and vinegar together, stirring occasionally, until the zucchini is very tender, but still retains its shape.
Stir in 1/2 cup of the prepared Crisp Mixture, and the brown sugar, nutmeg and salt.
Simmer over low heat several minutes, stirring constantly, to allow the filling to thicken, and the flavors to blend.
Pat half of the remaining crisp mixture into a 9 x 13-inch pan.
Spread the zucchini filling over the base.
Sprinkle the rest of the crisp mixture evenly over the filling; press lightly.
Bake at 375ºF for 30 minutes, or until bubbly hot throughout, and top is lightly browned.
Serve warm or cold.
Original recipe by LuAnn Bermeo, author of Amazing Meals I and II; very loosely based on one from a local church fund-raising cookbook; posted by LuAnn.