Zucchini Cobbler From: Lois of Findlay

8 cups peeled, seeded, chopped zucchini       2/3 cup lemon juice     1 cup sugar

1 teasp grd cinnamon        1/2 teasp ground nutmeg

Crust:   4 cups flour    2 cups sugar    1 1/2 cups cold butter, cubed    1 teasp grd cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15-20 mins or until zucchini

is tender.  Add in sugar, cinnamon and nutmeg and simmer for 1 minute more, remove from

heat and set aside.   For the crust, combine flour and sugar, then cut in the butter until the

mixture resembles coarse crumbs.  Stir in 1/2 cup of this mixture into the zucchini.  Press

half the remaining crust mixture into a greased 10x15x1 pan.  Spread the zucchini mix over the

top evenly, crumble remaining flour mix on top of that.  sprinkle with cinnamon.  Bake at 375

for 35-40 mins, or until golden.

Suggestion:  Top with a drizzle of caramel, chopped pecans and whipped cream!   YUMMY!