granola for crunch.
Leftovers are lovely chilled and spooned over oatmeal, pancakes, or plain yogurt the next morning.
3-Ingredient Slow Cooker Zucchini Dessert
Servings: 4
Ingredients
4 small to medium whole unpeeled raw zucchini (about 1 1/2 to 2 pounds total), rinsed and dried
1 cup packed light or dark brown sugar
2 teaspoons ground cinnamon (or apple pie spice)
Directions
Place the whole, unpeeled raw zucchini in a single layer on the bottom of a 4- to 6-quart slow cooker. If your zucchini are very large, you can trim the stem ends so they fit with the lid fully closed, but keep them otherwise whole and unpeeled.
In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined and no streaks of spice remain.
Sprinkle the cinnamon–brown sugar mixture evenly over and around the zucchini, letting
