Ingredients:

  • 3 cups peeled and seeded zucchini, diced small (450g)
  • 1/2 cup granulated sugar (100g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp ground nutmeg (0.5g)
  • 1/4 tsp salt (1.5g)
  • 3/4 cup all-purpose flour (90g)
  • 3/4 cup rolled oats (60g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/2 cup unsalted butter, chilled and cubed (113g)
  • 1/2 tsp ground cinnamon (1g)

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with butter or non-stick spray.
  2. Peel the zucchini completely. Slice them in half lengthwise and use a spoon to scrape out the seedy center. Dice the remaining flesh into small, uniform cubes.
  3. In a large bowl, toss the zucchini with granulated sugar, lemon juice, cinnamon, nutmeg, and salt.
  4. Transfer the mixture into the prepared baking dish, spreading it evenly to ensure consistent cooking.
  5. In a separate bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon.
  6. Add the chilled, cubed butter to the dry mixture.
  7. Using a pastry cutter or two forks, blend the butter into the oats until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining.
  8. Sprinkle the crumble evenly over the zucchini base, ensuring the surface is fully covered.
  9. Bake in the preheated oven for 30 minutes or until the topping is golden brown and the filling is bubbling.