Preheat oven to 350°F.
Peel the zucchini and cut lengthwise in half. Scoop out the seeds and dice into small pieces.
Place the chopped zucchini into a pot with the lemon juice. Cook on medium heat for approx. 20 minutes until zucchini has softened.
While the zucchini is cooking, prepare the topping.
Combine all topping ingredients until mixture is crumbly and set aside.
Once the zucchini is done cooking. Strain the zucchini to remove the excess liquid,
Place drained zucchini in a 9x9 baking dish and combine with all remaining ingredients for the filling.
Add almond flour mixture on top of zucchini mixture.
Bake in oven for approx. 20 minutes.
Top with keto whipped cream or low sugar ice cream. Enjoy!