Zucchini Cobbler

Serves 16 to 20

8 cups chopped, seeded and peeled zucchini

2/3 cup lemon juice

1 cup sugar

2 teaspoons cinnamon, divided

1/2 teaspoon ground nutmeg

4 cups flour

2 cups sugar

1 1/2 cups cold butter

1. Preheat oven to 375 degrees.

2. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender.

3. Add sugar, 1 teaspoon cinnamon and nutmeg; simmer 1 minute more. Remove from heat and set aside.

4. For crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup of the flour mixture into the zucchini.

5. Press half the remaining crust mixture into a 15-by-10-inch baking pan. Spread zucchini mixture over top. Crumble remaining crust mixture over zucchini. Sprinkle with remaining teaspoon cinnamon. Bake for 35 to 40 minutes or until golden and bubbly.

-- The Brunswicker, Brunswick, Mo., submitted by Toni Heishman