Zucchini Cobbler

This is another Taste of Home recipe. It's sounds like a great, if unusual, dessert.

Zucchini Cobbler

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

Crust:

4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

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; simmer 1 minute longer. Remove from the heat; set aside.

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 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.

Yield: 16-20 servings.