Zucchini Cobbler....

Here is a recipe I found on the Taste of Homes website. It is definitely different but I was very surprised at how tasty it turned out. My hubby thought it was good, but it is best to eat it after it has been refrigerated for a few hours and served with some vanilla ice cream. So if you have some extra zucchini sitting around give it a try. I don't think you will be disappointed.

Ingredients:

FILLING
4 cups chopped seeded peeled zucchini (about 3 pounds)
1/3 cup lemon juice
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
CRUST:
2 cups all-purpose flour
cups sugar
3/4 cups cold butter, cubed
1/2 teaspoon ground cinnamon

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 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture. Press half of remaining crust mixture into a greased 12-in. x 13-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35-40 minutes or until golden and bubbly.