This Melissa Clark recipe from NY Times Cooking is tasty and easy enough; just don’t let the ingredient list discourage you! It serves 4.
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Silky smooth baked zucchini is the surprising filling in this sweet dessert found in “Farmer John’s Cookbook: The Real Dirt on Vegetables” (no, not that Farmer John!) Like the best apple crumble, this dessert has a tender, lemony-sweet, spiced filling just waiting to be discovered beneath its irresistible, crunchy crust. Don’t count on having leftovers! Serves 6-8.
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Try to make this a day ahead as the flavors improve overnight. From the “Simply Organic” cookbook.