Zucchini Cobbler

Ingredients

• 1.5 cups butter chilled
• 4 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 0.5 cup juice of lemon fresh
• 1.5 cups sugar white
• 5 cups zucchini peeled seeded chopped

Equipment

• frying pan
• sauce pan
• oven
• mixing bowl
• baking pan

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
3. In a large mixing bowl, combine flour and 1 1/2 cups sugar.
4. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan.
5. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
6. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.