Zucchini cobbler
Yield: 18 Servings
Ingredients:
- 8 c zucchini (peeled) (aprox 3 : lbs) -- seeded and chopped
- 2/3 cn lemon juice
- 1 c sugar
- 1 ts ground cinnamon
- 1/2 ts ground nutmeg : CRUST
- 4 c all-purpose flour
- 2 c sugar
- 1 1/2 c cold butter or margarine
- 1 ts ground cinnamon
Instructions:
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 1/2 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
