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Print this Recipe    Zucchini Cobbler

8 cup chopped, seeded, peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

4 cup flour
2 cup sugar
1 1/2 cup cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat, cook & stir zucchini &
lemon juice for 15-20 minutes or until zucchini is tender. Add
sugar, cinnamon & nutmeg; simmer one minute longer. Remove from
heat & set aside. For crust, combine flour & 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'F for 35-40 minutes or until golden & bubbly.

NOTE: Most people will think this is made with apples.


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1 of 3 people found the following review helpful:
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Best Cobbler Ever, August 15, 2004 - 09:20 AM
Reviewer: Debbie Kman from Michigan USA
This cobbler is excellent. It is the best way to use the zucchini that get to big for anything else. I took it to work and everyone loved it. They said the apple cobbler was the best one they ever tasted. They were shocked when I said it was zucchini, I had to print dozens of this recipes for everyone. Everyone needs to try this.

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