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Zucchini Cobbler

Zucchini Cobbler

  • 8 cups finely chopped zucchini (about 3 lbs.)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground nutmeg

    Crust -

  • 4 cups flour
  • 2 cups sugar
  • 1-1/2 cups margarine
  • 1 tsp. cinnamon
Preparation -
In a large saucepan, cook and stir the zucchini with the lemon juice, over medium-low heat for about 15 to 20 minutes, or until the zucchini is tender. Add the sugar, cinnamon, and nutmeg and simmer for another minute. Remove from heat and set aside. Combine the flour and sugar. Cut in the margarine until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the zucchini mixture. Divide the remaining crumb mixture in half. Press half of the crumb mixture into a greased 15" x 10" x 1" pan. Spread the zucchini mixture over top. Crumble the remaining crumb mixture evenly over the zucchini. Sprinkle with 1 teaspoon of cinnamon. Bake at 375º for 35 to 40 minutes, or until bubbly.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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