It’s like an apple crisp but instead of the apple, it’s zucchini!

It’s also vegan and diabetic friendly! Since we’re not using apples, that’s a big decrease in sugar and then also we used Splenda brown sugar which knocked those sugars down by a ton!

Be sure to watch my video for more tips and fun!

Ingredients:

Filling

• 3 medium zucchini
• 2 lemons, juiced
• 1/2 Splenda brown sugar
• 1 tbsp cinnamon

Topping

• 1 cup Splenda brown sugar
• 1 cup oats
• 1 cup flour
• 1 stick vegan butter (cold)

Directions:

1. Preheat oven to 350°F
2. Peel the zucchini, take out the seeds and cut into cube-ish pieces and put into an 8×11 inch pan
3. Toss the zucchs with the remaining of the filling ingredients
4. In another bowl, mix together the all of the topping ingredients minus the cold vegan butter
5. Then add the cold vegan butter and start working it in with a fork and then finish using your hand so it’s fairly evenly crumbly and top the zucchs
6. Bake for about 35 minutes, cool and enjoy!