Zucchini cobbler

Yield: 18 Servings

Measure Ingredient

8 c zucchini (peeled) (aprox 3 : lbs) -- seeded and chopped ⅔ cn lemon juice

1 c sugar

1 ts ground cinnamon

½ ts ground nutmeg


4 c all-purpose flour

2 c sugar

1½ c cold butter or margarine 1 ts 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 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixure resembles coarse crumbs. Stir ½ cup into zucchini mixture. Press half of remainig crust mixture into a greased 15-in x 10-in, x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 for 35-40 minutes or until golden and bubbly.

Recipe By : Reminisce Magazine/August 96

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