Zucchini Harvest Recipes
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Zucchini Cobbler
by Sharon Jackson
5 cups zucchini - peeled, seeded and sliced 1/2 cup lemon juice 3/4 cup sugar 1 tsp. cinnamon 1/2 tsp. nutmeg Cook zucchini 15 minutes or until tender-add sugar, cinnamon and nutmeg-simmer another minute and remove from heat. 4 cups flour 1 1/2 cups sugar 1 1/2 cups butter-chilled Mix until coarse crumbs-then add 1/2 of this crumb mix to the zucchini mixture. Take 1/2 of remaining crumb mix and press into lightly greased 9x13 pan Spread zucchini mixture over top then crumble remaining crumb mix over zucchini. Sprinkle over all with 1 tsp. cinnamon.Bake at 375º for 35-45 minutes. |
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