ZUCCHINI COBBLER

Courtesy of Abby Springstead

8 c. chopped, seeded, peeled zucchini (about 3 pounds)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Crust:
4 c. flour
2 c. sugar
1 1/2 c. cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat, cook & stir zucchini & lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove from heat & set aside. For crust, combine flour & sugar in a bowl; cut in butter until  mixture resembles course crumbs. Stir 1/2 c. 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 375°F for 35-40 minutes or until golden & bubbly. NOTE: Most people will think this is made with apples.