Zucchini Crisp

In a never-ending quest (at this time of year) to find new recipes that use zucchini, I found this one at www.food.com. When I made it earlier this week, it was 1/4 gone before we even sat down to dinner!

Zucchini Crisp

• 5 cups zucchini, peeled, seeded, & diced
• 1/3 c. sugar
• 1 tsp. cinnamon
• 1/4 c. lemon juice
• 3/4 c. water

Topping:

• 6 Tbsp. butter
• 1 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking powder
• 1/2 tsp. salt

Cook first 5 ingredients for 10 minutes. Place in 9 inch square or 7" x 11" baking dish. Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350° for 45 minutes. Serve warm with vanilla ice cream or whipped cream (or without.)