Zucchini Cobbler
Make 1 10x15 inch baking dish
Ingredients
• 8 cups peeled, chopped zucchini
• 2/3 cup lemon juice
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 cups white sugar
• 1 ½ cups butter, chilled
• 1 teaspoon ground cinnamon
Directions
1. In large sauce pan over medium heat, cook and stir zucchini and
lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup
sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove
from heat and set aside.
2. Preheat oven to 375 degrees F. Grease a 10x15 baking dish. In
large bowl, combine flour and 2 cups sugar. Cut in butter with pastry
blender until mixture resembles course crumbs. Stir ½ cup of batter
mixture into zucchini mixture. Press haft of remaining butter mixture
into bottom of prepared pan. Spread zucchini mixture over the top of
crust, sprinkle remaining butter mixture over zucchini. Sprinkle with
1 teaspoon cinnamon.
3. Bake 35-40 minutes, or until top is golden brown. Serve warm or cold.