Zucchini Cobbler

1. 1

   In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.

2. 2

   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 crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

3. 3

   Bake at 375u00b0 for 35-40 minutes or until golden and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.