Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!inquo!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Johnson Newsgroups: rec.food.recipes Subject: Zucchini Cobbler Followup-To: rec.food.cooking Date: 16 Feb 1997 06:59:36 -0700 Organization: The Johnson Family Lines: 36 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5e73s8$goh$1@mack.rt66.com> Reply-To: jmjohnsn@sprynet.com NNTP-Posting-Host: mack.rt66.com Zucchini Cobbler 8 cup chopped, seeded, peeled zucchini (about 3 pounds) 2/3 cup lemon juice 1 cup sugar 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg Crust: 4 cup flour 2 cup sugar 1 1/2 cup cold butter 1 tsp. ground cinnamon In a large saucepan, over medium-low heat, cook & stir zucchini & lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon & nutmeg; simmer one minute longer. Remove from heat & set aside. For crust, combine flour & sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375'F for 35-40 minutes or until golden & bubbly. NOTE: Most people will think this is made with apples. -- The Johnson Page is at: http://home.sprynet.com/sprynet/jmjohnsn ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.