RECIPE: ZUCCHINI COBBLER

Recipe by Kathleen LeBlanc

10 inch Dutch Oven

For the filling:

9 cups Zucchini, Peeled and Diced

½ cups fresh Lemon Juice

⅔ cups Granulated Sugar

2/3 Cups Brown Sugar

2 teaspoons Cinnamon

¼ teaspoons Nutmeg

1 teaspoon ground Ginger

For the topping:

1-½ cup Brown Sugar

1 cup Flour

1- 1/2 Cup Quick Oats

¾ cups Butter, Cubed

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

¼ teaspoons Nutmeg

For the filling, in a saucepan, cook zucchini with lemon juice on medium-low heat for about 15 minutes. Add the granulated sugar and brown sugar with cinnamon and nutmeg. Stir and heat for about 2 minutes. Pour in a buttered 10 inch Dutch Ovens.

For the crisp, in a separate bowl, mix brown sugar with flour, oats, butter, cinnamon and nutmeg. Use your hands to combine butter until crumbly. Crumble the mixture on top of the zucchini.

Bake in a 375ºF oven for about 45-50 minutes, until bubbly and caramelized.

13 coals on top and 8 on bottom.