Zucchini Cobbler - cooking recipe

Ingredients

Filling
3 lbs chopped seeded peeled zucchini (about 8 cups)
2/3 cup lemon juice
1 cup sugar (or reduce to suit taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust
4 cups flour
2 cups sugar
1 1/2 cups cold butter
Topping
1 teaspoon ground cinnamon

Preparation

In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375\u00b0F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.