Combine the zucchini and cider mix in a medium sized saucepan and bring to a boil. Reduce heat to low and simmer until the zucchini is translucent and, when tasted, tastes exactly like apple. It takes about 1 hour. Remove from heat, drain, and transfer to an ovenproof dish.
Preheat oven to 350° F.
Mix the 1 tablespoon of the Splenda with the xanthan gum. Stir into zucchini. Mix pecan meal and the ⅓ cup Splenda together, and stir into the melted butter. Spread over top of zucchini.
Bake for 15-20 minutes, or until topping is browned. Serve warm or cold. Wonderful topped with sweetened whipped cream!
Notes
Recipe can be doubled or even tripled for a crowd.
