Zucchini Cobbler

Directions

1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat; set aside.
2. For crust: Combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15 by 10 inch baking pan. Spread zucchini over top; Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35-40 minutes or until golden and bubbly.