posted by Lisa UK 08-16-100 12:18 PM
Zucchini Cobbler
Crust:
4 cups all purpose flour
2 cups sugar
1 1/2 cups cold margarine or butter
1 teaspoon ground cinnamon
Filling:
8 cups peeled, shredded zucchini (or about 3 lbs.)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 375 degrees F.
For filling: In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 5 to 10 minutes, or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.
For crust: Combine flour and sugar in a bowl/ cut in margarine until mix resembles coarse crumbs. Stir in 1/2 cup zucchini mixture. Press half of crust mixture into a greased 15" by 10" by 1" pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35 to 40 minutes, or until bubbly.