Teardrops n Tiny Travel Trailers

For the filling:

9 cups Zucchini, Peeled And Diced
½ cups fresh Lemon Juice
â…” cups Granulated Sugar
2/3 cups Brown Sugar
2 teaspoons Cinnamon
¼ teaspoons Nutmeg
1 teaspoon ground Ginger

For the topping:

1-½ cup Brown Sugar
1 cup Flour
1- 1/2 cup Quick Oats
¾ cups Butter, Cubed
1 teaspoon Cinnamon
1 teaspoon ground Ginger
¼ teaspoons Nutmeg


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 10 inch dutch ovens.



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.

13 coals on top and 8 on bottom.