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09-25-2009, 01:09 PM
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You will never have leftover zucchini again!
-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     
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