Zucchini-coconut Cobbler

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 5 cups peeled seeded and chopped zucchini
• 1/2 cup fresh lemon juice
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups flour
• 1 1/2 cups sugar
• 1 1/2 cups cold butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup shredded coconut

Recipe

• 1 preheat oven to 375 degrees.
• 2 grease a 9x13 inch pan and set aside.
• 3 in a medium sauce pan add together the zucchini and lemon juice.
• 4 cook over medium high heat for 15 minutes stirring often, or until zucchini is tender.
• 5 add 3/4 cups sugar,
• 6 1 t. cinnamon,
• 7 and the 1/2 t. nutmeg.
• 8 simmer for 1 minute.
• 9 remove from heat and set aside.
• 10 in a large bowl combine the flour and 1&1/2 cups sugar.
• 11 cut in the butter until mixture resembles coarse crumbs.
• 12 stir in the coconut.
• 13 stir 1/2 of the coconut crumb mixture into the zucchini mixture.
• 14 press half the remaining crumbs into the bottom of the prepared pan.
• 15 spread the zucchini mixture on top of the bottom crust.
• 16 add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture.
• 17 bake for 35-40 minutes or until golden brown and bubbly.