Zucchini Cobbler
Lorene Posegate
from Book Club friend, Karen Johnson
ingredients
- Filling:
- 8 C. chopped zucchini, seeded and peeled
- 2/3 C. lemon juice
- 1 C. sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Crust:
- 4C. flour
- 1 1/2 C. cold oleo
- 2 C. sugar
- 1 tsp. cinnamon
directions
- 1
The Filling:
- 2
Cook zucchini and lemon juice 15-20 minutes til tender.
- 3
Add sugar, cinnamon and nutmeg and simmer 1 minute.
- 4
The Crust:
- 5
Mix flour, sugar and cinnamon. Cut in oleo. Mix until course.
- 6
Stir in 1/2 C. of crust mix into above zucchini mix.
- 7
Press 1/2 crust mixture into greased 9 x 13 pan. Spread zucchini mixture over crust. Distribute remaining crust mixture crumbled on top.
notes
***tastes like apple cobbler***
Source: Lorene Posegate
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