Zucchini Cobbler

from Book Club friend, Karen Johnson

The Filling:
Cook zucchini and lemon juice 15-20 minutes til tender.
Add sugar, cinnamon and nutmeg and simmer 1 minute.
The Crust:
Mix flour, sugar and cinnamon. Cut in oleo. Mix until course.
Stir in ½ C. of crust mix into above zucchini mix.
Press ½ crust mixture into greased 9 x 13 pan. Spread zucchini mixture over crust. Distribute remaining crust mixture crumbled on top.

TOTAL TIME: Bake 350° for 35-40 minutes.

notes:

***tastes like apple cobbler***

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