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Zucchini Cobbler Recipe

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This recipe for Zucchini Cobbler, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Rudd
Added: Monday, April 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 cups chopped, seeded, peeled, zucchini (about 3 pounds)
2/3 cups lemon juice
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
Crust:
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 tsp. ground cinnamon

Directions:
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. 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 375 degrees for 35-40 minutes or until golden and bubbly.

Personal Notes:
Personal Notes:
I don't care for zucchini, usually, but this cobbler is delicious!

 

 

 

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