Recipe Archives->Pies->Zucchini Cobbler 01

Zucchini Cobbler

8 cups chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
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
cinnamon. Bake at 375F for 35-40 minutes or until golden and bubbly.

Printable version: zucchini-cobbler01.txt.