Ingredients: Approx 16 oz diced zucchini * 3 cups sugar-free apple cider mix (This means 1 pkt of the dry mix made with water to be 3 cups liquid.) 1 Tablespoon Splenda® 1/2 teaspoon xanthan gum 1/3 cup pecan meal (or coarse almond meal) 3/4 cup Splenda® 2 teaspoons Brown Sugar Twin® * 1 Tablespoon melted butter 2 teaspoons sugarfree vanilla extract cinnamon to taste Combine zucchini and liquid (pre-made) cider mix in a medium saucepan and bring to a boil. Reduce heat to low and simmer until zucchini is translucent (about 1 hour) - at this point the zucchini will have taken on the taste of apples. (Zuchinni have little of their own flavor and are willing to mimic other tastes with a bit of prodding. They will look and smell like them too!) Preheat oven to 350°F. Remove from heat and place in well buttered baking dish. Mix 1 Tablespoon Splenda and xanthan gum and quickly and evenly stir into zucchini. In separate bowl, mix pecan meal and 3/4 cup Splenda. Add Brown Sugar Twin. Stir into melted butter and add extract. Spread over top of zucchini and sprinkle cinnamon as desired. Bake 15-20 min. or until top is brown and mixture is bubbly! Makes 6 servings. 5 net grams of carbohydrate per serving. * Allow enough zuchinni so that you can discard the center "seeded" parts - they keep the dish from mimicing apples. The best way to prepare the zuchinni is to peel well, slice in half. Then stand each half on its flat end and cut downward to edge of seeded center, turning a quarter turn each time so you have four strips of zuchinni flesh without seeds. Repeat for all zuchinni and discard seed centers and peelings. Then dice zuchinni flesh into cubes that look just like diced apples. * Canadian Brown Sugar Twin tastes better than the American (saccharin) version. Note: This dish is good both hot and cold (and you'll see it's different both ways) and is great served with a dollop of fresh whipped cream, a splash of cold liquid cream, or served next to a scoop of low-carb vanilla ice cream.