Zucchini Crisp

- 5 cups peeled sliced zucchini

- 3/4 cup sugar

- 3/4 cup water

- 1/4 cup lemon juice, freshly squeezed

- 1 teaspoon cinnamon

TOPPING

- 6 tablespoons butter

- 1 cup brown sugar

- 1 cup flour

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

- 1/2 cup oats

Directions:

1. Preheat oven to 350 degrees. Combine zucchini, sugar, water, lemon juice and cinnamon in saucepan and boil for 10 minutes. Pour into 9x13 pan.

2. Combine topping ingredients, blending with a pastry blender until crumbly.  Sprinkle evenly over zucchini mixture.

3. Bake for 45 minutes. Serve with vanilla ice cream.