Zucchini Cobbler

It's zucchini time!

I love zucchini.  Toss out a pack of seeds and you'll have zucchini coming out your ears.  What other vegetable does that so well? 

Even if you don't have a garden, chances are someone will come in to work with a box of extra zucchini.  And when they do, grab some and make this:

 
Zucchini cobber from Emma Malcomb!

Here's what you need:

Crust:
4 cups all purpose flour
2 cup sugar
1 1/2 cups cold butter or margarine
1 teaspoon ground cinnamon

Combine flour and sugar in bowl.  Cut in butter until the mixture resembles course crumbs.  Stir 1/2 cup into the zucchini mixture.  Press half of the remaining crust into a greased 15 x 10 x 1 baking pan.  Spread zucchini mixture on top.

Cobbler:
8 cups zucchini, chopped, seeded and peeled.
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

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 two minutes longer.  Remove from heat and set aside.  Spread zucchini mixture over crust.

Crumble remaining crust mixture over zucchini.  Sprinkle with cinnamon.
Bake at 375 for 35-40 minutes or until golden and bubbly.