From Miller Union’s Steven Satterfield. May have come from one of his cookbooks!
Ingredients:
3 pounds zucchini 1/2 cup granulated sugar 2 teaspoons apple cider vinegar 2 teaspoons fresh lemon juice 1 teaspoon kosher salt, divided 1 cup all-purpose flour, divided 1 cup rolled oats 1 cup chopped pecans 1/2 cup firmly packed dark brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon black pepper 1/2 cup butter, cut into 1/4-inch cubes 1 tablespoon grated fresh ginger
Preparation:
Cut zucchini into 1-inch chunks. Put in a large bowl, toss zucchini with granulated sugar, vinegar, lemon juice and 1/2 teaspoon salt. Let stand 30 minutes.
In medium bowl, mix 3/4 cup flour with oats, pecans, dark brown sugar, cinnamon, ginger, pepper and remaining 1/2 teaspoon salt. Rub butter into mixture to form pea-size clumps. Refrigerate until firm, about 10 minutes.
Transfer zucchini to strainer set in a medium saucepan. Press firmly on zucchini to release as much liquid as possible. Return squash to bowl and set aside. Put the saucepan over medium heat and simmer liquid until it reduces by half, about 5 minutes.
Add grated fresh ginger to reduced liquid and stir into zucchini. Add remaining 1/4 cup flour and toss well to coat. Transfer to a 2-quart baking dish and spread in an even layer. Disperse the oat mixture over the top in little clumps. Bake until topping is golden brown and filling is bubbly, 45 to 55 minutes. Serve warm.