This awesome zucchini crisp uses of a lot of zucchini and tastes just like your favorite Apple Crisp!
Choose a LARGE zucchini only (preferably 12-24 inches long and very thick). Peel the zucchini and then using a mandolin, slice the zucchini into thin slices*. Make sure all seeds are removed.
In a large saucepan over medium heat add zucchini, lemon juice, white sugar, brown sugar, cinnamon, and nutmeg. Cook for about 20 minutes or until zucchini is very soft and tender.
Preheat oven to 375°F. Prepare a 10 x 15 inch baking dish.
Press half of remaining butter & flour mixture into the bottom of prepared pan and bake for 10 minutes.
Carefully remove from oven and spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.
Serve hot with ice cream or whipped topping.
*The easiest way to remove the seeds when using a mandolin is to cut the zucchini in half lengthwise then scoop out the seeds with a spoon. After all the seeds are removed, the zucchini should look like a large piece of celery.