Zucchini Cobbler

Ok if you are ready for an unexpected dessert …. read on!

Serves 8  ready in 30-60 minutes
8 cups zucchini, peeled, seeded and chopped
2/3 cp lemon juice
1 cp sugar
1 tsp cinnamon
1/2 tsp nutmeg
4 cups whole wheat pastry flour
2 cups sugar
1 1/2 cups cold butter
1 tsp cinnamon
In a large saucepan over med heat, cook and stir zucchini and lemon juice for 15-20 minutes or until tender.  Add sugar, cinnamon, and nutmeg; simmer one minute and remove from heat and set aside.
For crust, combine flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir 1/2 cp of the crust mixture into the zucchini mixture.  Press half remaining crust mixture into a greased 9X13” baking pan.  Spread zucchini mixture over top; crumble remaining crust mix over.  Sprinkle with cinnamon.  Bake at 355 degrees for 35-40 min or until golden brown and bubbly.

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