Zucchini Cobbler

ZUCCHINI  COBBLER

Preheat oven to 375 degrees.

In a large saucepan over medium-low heat, cook and stir:

8 cups chopped, seeded and peeled zucchini

2/3 cup  lemon juice 

Cook for 15 to 20 minutes or until zucchini is tender.

Add to zucchini mixture:

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

Set aside.

In a bowl combine:

4 cups flour

2 cups sugar

Cut in until mixture resembles coarse crumbs:

1 1/2 cups cold butter

Stir 1/2 cup of the flour mixture into the zucchini.

Press half the remaining crust mixture into a 15-by-10-inch baking pan. Spread zucchini mixture over top. Crumble remaining crust mixture over zucchini. Sprinkle with remaining teaspoon cinnamon. Bake for 35 to 40 minutes or until golden and bubbly.