Recipe - Zucchini Cobbler

8 cup Zucchini (peeled) (aprox 3
lbs); seeded and chopped
2/3 cup Lemon juice
1 cup Sugar
1 teaspoon Ground cinnamon
One half teaspoon Ground nutmeg

CRUST
4 cup Allpurpose flour
2 cup Sugar
1 One half cup Cold butter or margarine
1 teaspoon Ground cinnamon

In a large saucepan over mediumlow heat, cook and stir zucchini and lemon
juice for 1520 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 One half cup into zucchini mixture. Press
half of remainig crust mixture into a greased 15in x 10in, x 1in. baking
pan. Spread zucchini over top; crumble remaining crust mixture over
zucchini. Sprinkle with cinnamon. Bake at 375 for 3540 minutes or until
golden and bubbly.
Recipe By : Reminisce Magazine/August 96

Posted to MCRecipe Digest V1 #218

Date: Sun, 15 Sep 1996 20:35:37 0400

From: Mvadaloca@aol.com

NOTES : Tastes like apples, not zucchini