Zucchini Cobbler

By á-2825

Ingredients

• CRUST:
• 8 cups chopped seeded peeled zucchini (from about 3 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 cups sugar
• 1-1/2 cups cold butter, cubed
• 1 teaspoon ground cinnamon

Details

Servings 16
Preparation time 35mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan over medium-low heat, cook and stir zucchini and
lemon juice for 15-20 minutes or until zucchini is tender. Add the
sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the
heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until
the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini
mixture. Press half of remaining crust mixture into a greased 15-in.
x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble
remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake at 375° for 35-40 minutes or until golden and bubbly. Yield:
16-20 servings.