Zucchini Cobbler

4 cups peeled, cored and chopped zucchini
1/3 cup lemon juice
1/2 cup white sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

2 cups white flour
1 cup white sugar
3/4 cup butter or margarine

1/2 tsp. cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1/2 cup sugar, 1/2 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 8x10 inch baking dish. In a large bowl, combine flour and 1 cup sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/4 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust. Add 1/2 teaspoon cinnamon to remaining flour mixture and sprinkle over zucchini.
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

This dessert tastes like fresh apple pie! Your family and friends will not be able to tell that they are eating zucchini!