Zucchini Crisp

I have this friend...

Hard to believe, I know.  But, I have a friend.

My friend is a tremendous person.  My friend taught me to open up my heart, let loose, and love life.  My friend also allowed me to truly be myself, no matter how insane that may be.

My friend's friendship (haha) has made such an impact and difference in my life.  So, today, I want to pay tribute to my friend.

My friend's favorite dessert is a zucchini crisp that my friend's mom makes.

When I first heard about the zucchini crisp, I was intrigued... I love zucchini, I love dessert, but would I love zucchini as dessert?

Well, I certainly couldn't try this recipe out on my friend because I might ruin the zucchini crisp.

I don't mess with recipes from Moms...  That's just walking into troubled territory.  I mean, think of all the possible outcomes.

First, what if it is bad? Then, you have ruined that dish for that person.

Second, what if it is really good? Then, the person has to admit that it is better than Mom's...

Third, what if it is about the same? Then, you get to hear, "Well, it is almost as good as my Mom's, but nothing will ever beat hers" and feel totally inadequate.

No, I am not speaking from experience... (Seriously, I don't mess with 'Mom-dishes').

So, I am making the zucchini crisp and testing it out on my loving and adoring suite mates...  I hope that it is half as good as my friend's Mom's.

My friend, thank you for everything.

Zucchini Crisp
based on a brief description

2 medium zucchini squash, thinly sliced
1 stick of butter
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
3/4 cup sugar
1/4 cup sliced almonds
3/4 cup brown sugar
1 cup all-purpose flour
1 egg, beaten
1/2 cup old-fashioned oats

1. Preheat oven to 350.  Melt 1 Tbsp butter in 8x8 baking pan.

2. Layer sliced zucchini in pan.

3. Sprinkle brown sugar and 2 Tbsp flour over zucchini.

4. Mix remaining ingredients and crumble over zucchini.

5. Bake for 45 minutes at 350.