Zucchini Caramel Crisp

For the filling, in a saucepan, cook zucchini with lemon juice on medium-low heat for about 15 minutes. Add the granulated sugar and brown sugar with cinnamon and nutmeg. Stir and heat for about 2 minutes. Pour in a buttered 9-inch square pan.

For the crisp, in a separate bowl, mix brown sugar with flour, oats, butter, cinnamon and nutmeg. Use your hands to combine butter until crumbly. Crumble the mixture on top of the zucchini.

Bake in a 375ºF oven for about 45-50 minutes, until bubbly and caramelized. Enjoy warm with a scoop of vanilla bean ice cream!