Zucchini Cobbler

By Betty2534

Ingredients

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

Preparation

Step 1

Directions

* 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; simmer 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.