Zucchini Cobbler

Topping:
8 cups peeled, chopped, seeded zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Crust:
4 cups all-purpose flour
2 cups granulated sugar
3/4 cup real butter
3/4 cup vegetable shortening
1 teaspoon cinnamon

In a large saucepan over medium heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg. Simmer 1 more minute and set aside.

For crust, combine the flour and sugar in a bowl. Cut in butter and shortening until mixture resembles course crumbs. Stir 1/2 cup into the zucchini mixture. Press half of the remaining crust mix into a 15 x 10 x 1-inch jellyroll pan. Bake crust at 350 degrees F for 10 minutes.

Spread zucchini over top of partially baked crust and crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35-40 minutes or until golden and bubbly.

Serves 16-20.