Zucchini Cobbler


8 cups chopped, seeded, peeled zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg


CRUST:
4 cups flour
2 cups sugar
1 1/2 cups cold butter or margarine


Cook zucchini and lemon juice until zucchini is tender. Add sugar, nutmeg & cinnamon. Simmer 1 minute longer.
For the crust: Combine flour & sugar. Cut in butter until mixture resembles course crumbs. Stir 1/2 cup crust mix into the zucchini. Press 1/2 of the remaining crust in baking pan (15x10x1). Spread zucchini mixture over the top. Crumble remaining crust mix over zucchini & sprinkle with cinnamon.
Bake at 375 degrees for 35 to 45 minutes Tastes like it was made with apples & not zucchini