-This works best with the large zucchini that grow to the size of a leg when you aren't watching.
Autumn Zucchini Cobbler
3 cups flour
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup butter
10 cups peeled, seeded, and cubed or sliced zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9x13" pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, remaining spices. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 20 minutes, or till golden brown. Serve warm with ice cream
Autumn Zucchini Cobbler
3 cups flour
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup butter
10 cups peeled, seeded, and cubed or sliced zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9x13" pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, remaining spices. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 20 minutes, or till golden brown. Serve warm with ice cream