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Zucchini Cobbler




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


  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup real butter
  • 3/4 cup vegetable shortening
  • 1 teaspoon cinnamon


  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
  2. Add sugar, cinnamon and nutmeg. Simmer 1 more minute and set aside.
  3. For crust, combine the flour and sugar in a bowl.
  4. Cut in butter and shortening until mixture resembles course crumbs.
  5. Stir 1/2 cup into the zucchini mixture.
  6. Press half of the remaining crust mix into a 15 x 10 x 1-inch jellyroll pan.
  7. Bake crust at 350 degrees F for 10 minutes.
  8. Spread zucchini over top of partially baked crust and crumble remaining crust mixture over zucchini.
  9. Sprinkle with cinnamon.
  10. Bake at 375 degrees F for 35-40 minutes or until golden and bubbly.

Yield: 16 to 20 servings


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