Made recipe as written except I did omit the nuts and I frosted the first batch. They practically flew out of the pan! The second batch (made the next day) was just sprinkled with powdered sugar and taken to a bake sale. They were the first item to sell out. No question, this is a keeper, and not one person believed they were made with zucchini.

Reviewed On: Jul. 29, 2011

Have tons of zucchini from the garden to use up. Found this recipe and decided to take a chance. Glad I did. I would give this recipe 10 stars if I could. Only made a couple changes because of what I had on hand. I used 6 cups zucchini and simmered it w/ the lemon juice for about 20 minutes. I used 2 C flour and 2 C oatmeal and 1/2 C brown sugar and 1 C white sugar for the crust/crumble. Turned out great. For the person who said this was dry, its like a combination apple cobbler + apple crisp. Way too delicious not to make again and again. And because I followed the directions and peeled and seeded the zucchini, not one person in my family had any clue there wasn't a single apple used in this recipe.

Reviewed On: Jul. 29, 2011

I cut the bacon into 1/3 but didnt have any toothpicks. It didnt matter. Used closer to a cup of brown sugar to make sure all of the smokies were nicely covered. Baked as directed, then I broiled them for 3 minutes to crisp the bacon. I also drizzled 1/2 cup maple syrup over the top after cooking to keep them moist while being kept warm as another reviewer suggested. OMG. These did not last long. You might want to double or triple the recipe and be prepared to make them again.

Reviewed On: Feb. 8, 2011