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Cobbler, Zucchini (D)
Source: Google
Yield: 1 15"x10"x1" pan

8 cups zucchini, peeled, seeded, and chopped (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 to 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 coarse crumbs. Stir 1/2 cup into zucchini mixture.

Press half of remaining crust mixture into a greased 15"x10"x1" baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake at 375°F for 35 to 40 minutes or until golden and bubbly.

Poster's Notes:
Most people will think this is made with apples.

Posted by Anne Kapiloff, Z'L

Nutritional Info Per Serving: N/A