Topping.. this is as simple as it gets. You can double this recipe for a large pan, as you can see in the photo I made it in a smaller 8 by 8.

1 cups of all-purpose flour
1/2 cup of room temp butter
1/2 cup of packed brown sugar
1/2 tsp of salt

Mix together with pastry cutter or washed clean hands, its mixed together perfect when you can give the crumb a gentle squeeze and it will hold its shape but when touched gently break apart. Mound slightly higher in the middle of the pan then the edges.

Filling

• 6 cups of prepared Zucchini
• 1/2 cup of sugar
• 1 tsp of flour
• 1 tsp of cinnamon
• 1/2 tsp of ground ginger
• a good pinch of salt (if you want)

Place the filling in your pan, cover with your topping and bake approx. 40 to 45 min at 350  please check the middle with a folk to make sure that the Zapples are cooked though, if needed do another 5 min.  Can be served hot with a bit of ice cream or served Cold as is or with a dollop of whipped cream.

Take a large overgrown zucchini  (but still green, no yellow on it yet) Peel it and take out the pith an seeds from the middle. Slice it into lines that have a curve to it and then slice that line into thinner slices that will look like the above. Do not cut them to thick or they can have trouble cooking all the way though. You want them just a touch thinner then you would for cooking apples as they will a touch firmer then a apple even when baked.