This recipe (adapted from Taste of Home) appeared in Zukezilla (Part 3) on 31 Aug 2012
 

8 cups (about 3 pounds) zucchini; peeled, seeded and chopped
2/3 cup lemon juice
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2–3 ripe bananas, sliced and coarsely chopped
4 cups all–purpose flour
1–1/2 cups sugar
1–1/2 cups cold butter, cubed
1 teaspoon ground cinnamon
Optional: vanilla ice cream & salted caramel sauce for serving
 

In a large saucepan over medium–low heat, cook and stir zucchini and lemon juice for 15–20 minutes or until zucchini is tender.

Add the sugar, cinnamon, nutmeg and cardamom; simmer 1 minute longer. Remove from heat and stir in banana; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.

Stir 1/2 cup of crust mixture into zucchini mixture. Press half of remaining crust mixture into a greased 15″ x 10″ baking pan.

Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake at 375° F for 35-40 minutes or until golden and bubbly. Note: this makes A LOT (16-20 servings)! This recipe can easily be halved (and should be, unless you’re expecting a crowd). Tastes best when eaten the day it’s made or no more than 1–2 days later. Reheat in microwave for best flavor.

WI wine recommendation: The sweetness of this dish calls for a dessert wine or a sweet Moscato