Zucchini Cobbler
Published: Friday, August 3, 2018
8 c. peeled, chopped zucchini
2/3 c. lemon juice
1 c. white sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
4 c. all-purpose flour
2 c. white sugar
1½ c. butter, chilled
1 tsp. ground cinnamon
In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in 1 c. sugar, 1 tsp. cinnamon and nutmeg and cook 1 minute more. Remove from heat and set aside.
Preheat oven to 375°. Grease a 10x15" baking dish. In a large bowl, combine flour and 2 c. sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir ½ cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 tsp. cinnamon.
Bake 35-40 minutes, or until top is golden. Serve warm or cold, with whipped cream or vanilla ice cream, if desired. —25 servings.
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