The oddly delicious zucchini crumble

It isn't that I don't like zucchini, it is just that I find them uninspiring.  They are okay to look at, I don't mind eating them, but thought of cooking them is not thrilling.  This was until I found a strangely appealing "'zapple' crisp" recipe in the Jan/Feb 2006 issue of Yoga Journal.  I love apples.  I love apple crumble.  Maybe I can trick myself into loving zucchini?  And with that, I was off to the market for some zucc.

6 cups zucchini, quartered lengthwise and sliced

1/2 cup fresh lemon juice (about three lemons)

3/4 dry sweetener

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon cornstarch

1/2 teaspoon salt

1 1/2 cup rolled oats

1/2 cup butter (I used olive oil, but the top will be crumblier with butter)

Preheat oven 375 F.

Simmer zucchini in the lemon juice for 15 minutes.

Add 1/2 cup of the sweetener, cinnamon, and ginger.  Cook for 5 minutes.

Add cornstarch and stir.

Pour zucc mixture into pie pan.

Mix oats with remaining sugar, salt, and butter until crumbly.

Spread oat mix over zucc.

Bake for 20 minutes.

Serve warm with ice cream.

I'm sold.