Step 1

Preheat the oven to 350 degrees.

Step 2

Peel and cut the zucchini. If the zucchini is on the larger side, then make sure to take out some of the seeds.

Step 3

In a dutch oven, turn heat onto medium-high and add the butter. Once butter is melted let it start to brown, but don’t burn it. Now that the butter is browned add the zucchini to the pan.

Step 4

Add cinnamon, nutmeg, and sweetener to the zucchini and stir well. Then pour in lemon juice, and add xanthan gum.

Step 5

Cook on medium heat for at least 20 minutes. Keep stirring mixture to make sure it doesn’t stick to the bottom of the pan.

Step 6

While the squash is cooking, start making the topping. In a food processor, chop the pecans. You can chop them by hand, but I find it way easier to use the food processor.

Step 7

In a small bowl combine the softened butter, chopped pecans, almond flour, and cinnamon together. To really mix it in well, you might need to use your hands.

Step 8

Once the squash is cooked, transfer it to a baking dish. Sprinkle the topping over the squash, you should have enough to completely cover it.

Step 9

Bake in the oven for about 30 minutes or until the top is crispy and the fruit is bubbling.