Believe it or not, Zucchini Oatmeal Crunch tastes just like Apple Crisp. You may not realize it, but zucchini is one of those sneaky vegetables that's kind of a switch-hitter; it can go savory or it can go sweet. Who knew?
Place the zucchini chunks into an 8” x 12” baking dish; toss with the cornstarch and sugar.
In a mixing bowl, combine the melted butter, flour, brown sugar, oats, cinnamon, nutmeg and vanilla until blended.
Spread the oatmeal mixture evenly over the zucchini in the baking dish. Bake, uncovered, on the center rack of the oven for 30-35 minutes or until golden brown and the zucchini filling is hot bubbly. Serve topped with ice cream or whipped topping.
Notes
If you make and bake Zucchini Oatmeal Crunch ahead of time, I’d only do it a few hours ahead, say 5-6 hours or so…sometimes it can get a bit soggy after it sits. OR, even better, you could assemble it, stash it in the fridge, then bake it fresh when you’re preparing to serve dessert.Adding berries to the zucchini works really well, even helping to further disguising the zucchini as fruit! Place the zucchini mixture into your baking dish, then top with the berries and the oatmeal crunch topping.You can totally double the oatmeal topping for this dessert if you so desire. You may just need to bake it a little longer to be sure the topping gets fully cooked all the way through.