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Zucchini Cobbler




Source of Recipe


Mercyteapot


Recipe Introduction


I make half of this and bake it in a 9x9" pan. It's delicious ........ you'd swear there was fruit in it!


List of Ingredients




8 cups chopped seeded peeled zucchini (about 3 lbs.)
2/3 c. lemon juice
1 c. sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

CRUST:
4 c. flour
2 c. sugar
1 and 1/2 c. cold butter or margarine
1 teaspoon cinnamon

Recipe



In a large saucepan over med-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until tender. Add sugar, cinnamon and nutmeg;simmer 1 minute longer.Remove from 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 the remaining crust mixture into a greased 15 X 10 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake @ 375* for 35-40 minutes or until golden and bubbly. Makes 16-20 servings.