Zucchini Cobbler

Yield: 16 to 20 servings

Ingredients

Topping

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

Crust

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

Instructions

Filling

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.

Crust

1. Combine the flour and sugar in a bowl.
2. Cut in butter and shortening until mixture resembles course crumbs.
3. Stir 1/2 cup into the zucchini mixture.
4. Press half of the remaining crust mix into a 15 x 10 x 1 inch jellyroll pan.
5. Bake crust at 350 degrees F for 10 minutes.
6. Spread zucchini over top of partially baked crust and crumble remaining crust mixture over zucchini.
7. Sprinkle with cinnamon.
8. Bake at 375 degrees F for 35-40 minutes or until golden and bubbly.