Zucchini Cobbler

Zucchini Cobbler

Ingredients:
squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground

Directions:
In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
(I cook mine in the microwave.)
Add sugar, cinnamon and nutmeg; simmer one minute longer.
Remove from heat and set aside.
For crust, combine flour and 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 375F for 35-40 minutes or until golden and bubbly.
Top with ice cream or whipped cream to serve, if desired.