->Zucchini Cobbler 01 <-

8 cups chopped, seeded, peeled zucchini (about 3 pounds)

2/3 cup lemon juice

1 cup sugar

1/2 tsp. ground nutmeg

4 cups flour

2 cups sugar

1 1/2 cup cold butter

1 tsp. ground cinnamon

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

sugar, cinnamon and nutmeg; simmer one minute longer. Remove from

heat and set aside. For crust, combine flour and sugar in a bowl;

cut in butter until mixture resembles course crumbs. Stir 1/2 cup

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

375F for 35-40 minutes or until golden and bubbly.