Zucchini Cobbler Recipe from Mountain View Country Market in Chuckey, TennesseeZucchini Cobbler

8c. chopped, seeded & peeled zucchini
2/3 c. lemon juice
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
4 c. all-purpose flour
2 c. sugar
1 1/2 c. cold butter
1 tsp. cinnamon

In a large saucepan, over medium heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg. Simmer 1 minute longer. Remove from heat and set aside. Crust: Combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crumb mixture into a greased 15'x10"x1" baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. bake at 375° for 35-40 minutes.

Serves 16-20.