Recipe: Zucchini Cobbler

Susan,IL (3:29:46 PM) :

Zucchini Cobbler

8 cup chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:
4 cup flour
2 cup sugar
1 1/2 cup cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat, cook & stir zucchini & lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove from heat & set aside. For crust, combine flour & sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35-40 minutes or until golden & bubbly. NOTE: Most people will think this is made with apples.