With some cursory online research and willing guinea pigs at home, I came up with this pretty believable version. The genius trick of cooking the zucchini in lemon juice and sugar to give it the tartness of an apple came from Taste of Home, by the way. And that is probably the only time I will ever call them geniuses.
Baked Zucchini Cobbler
8 peeled, sliced zucchini (should be sliced into ¼” coins, then cut in half)
¾ cup lemon juice
1 teaspoon nutmeg
½ cup sugar
2 teaspoons cinnamon
1 cup dark brown sugar
1 cup whole wheat flout
1 cup rolled oats
½ cup chopped walnuts or pecans (optional)
2/3 cup butter, softened
Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is soft, about 15 minutes. Add nutmeg, cinnamon, and sugar; stir constantly until sugar dissolves. Remove from heat and pour into a greased 13 x 9-inch baking pan.
Place all topping ingredients in a bowl and combine with your hands until it’s a little crumbly. Pat evenly over zucchini. Bake at 375°F for 50 minutes or until topping is golden brown.