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ZUCCHINI COBBLER

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
½ tsp ground nutmeg

Crust:
4 cups all-purpose flour
2 cups sugar
1 ½ cups cold butter or margarine
1 tsp ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 min or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 min longer. Remove from heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir ½ cup into zucchini mixture. Press half of remaining crust mixture into a greased 15 in X 1 in, baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 for 35-40 min or until golden and bubbly.
Yields 16-20 servings.