Mock Apple Cobbler

8 cups peeled, chopped zucchini

2/3 cup lemon juice

1 cup sugar

1 t. cinnamon

½ t. ground nutmeg

4 c. flour

2 c. sugar

1 ½ c. butter, chilled

1 t. cinnamon (used later)

1. In a large saucepan , cook zucchini with lemon juice until tender, about 15-20 minutes.  Stir in 1 c. sugar, 1t. cinnamon and nutmeg until sugar melts.  Remove from heat and set aside.
2. Preheat oven to 375F.  Grease 10 x 15 pan.  In a bowl, combine flour and 2 c. sugar.  Cut in butter with pastry blender or fork.  Stir ½ c. mixture into the zucchini.  Press ½ of flour/sugar/butter mixture into bottom of pan.  Spread zucchini mixture over.  Sprinkle rest of flour/sugar/butter over zucchini.  Sprinkle with other 1 t. of cinnamon.
3. Bake 35-40 minutes, or until golden.  Good warm or cold.

8 cups peeled, chopped zucchini

2/3 cup lemon juice

1 cup sugar

1 t. cinnamon

½ t. ground nutmeg

4 c. flour

2 c. sugar

1 ½ c. butter, chilled

1 t. cinnamon (used later)

1.       In a large saucepan , cook zucchini with lemon juice until tender, about 15-20 minutes.  Stir in 1 c. sugar, 1t. cinnamon and nutmeg until sugar melts.  Remove from heat and set aside.

2.       Preheat oven to 375F.  Grease 10 x 15 pan.  In a bowl, combine flour and 2 c. sugar.  Cut in butter with pastry blender or fork.  Stir ½ c. mixture into the zucchini.  Press ½ of flour/sugar/butter mixture into bottom of pan.  Spread zucchini mixture over.  Sprinkle rest of flour/sugar/butter over zucchini.  Sprinkle with other 1 t. of cinnamon.

3.       Bake 35-40 minutes, or until golden.  Good warm or cold.