Zucchini Cobbler

Zucchini Cobbler

Ingredients:

• 8 cups finely chopped zucchini (about 3 lbs.)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 4 cups flour
• 2 cups sugar
• 1 1/2 cups margarine
• 1 tsp. cinnamon

Directions:

In a large saucepan, cook and stir zucchini with lemon juice, over medium-low heat for about 15 to 20 minutes, or until zucchini is tender. Add sugar, cinnamon, and nutmeg; simmer another minute. Remove from heat and set aside. Combine flour and sugar. Cut in margarine until the mixture resembles coarse crumbs. Stir in half of the zucchini mixture. Press half of the crust mixture into a greased 15 X 10 x 1 inch pan. Spread remaining zucchini over top. Crumble the remaining crust mixture over the zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35 to 40 minutes, or until bubbly.

By Harlean from Hot Springs, Arkansas

Zucchini Cobbler II

Filling Ingredients:

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

Directions:

Crust Ingredients:

• 4 cups flour
• 2 cups sugar
• 1 1/2 cup cold butter or margarine
• 1 tsp. cinnamon

Directions:

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crumb mixture into a greased 9x13 inch baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F. for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings. No one ever guesses that the "secret ingredient" to this recipe is zucchini. It tastes like apples! Delicious!

By Robin from Washington, IA

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