Zucchini Crisp

We had a crazy amount of zucchini from our garden and you can only make so much zucchini bread. I found this recipe online and it worked out more like a crisp than a cobbler (as it was advertised as such). Still super tasty and I didn't tell anyone it was zucchini until they ate it and loved it.

8 c. peeled and chopped zucchini
2/3 cup lemon juice
1 c. sugar (I used less)
1 tsp. cinnamon
½ tsp. nutmeg

In a large skillet over medium heat cook zucchini and lemon juice until tender, about 15 minutes. Add sugar, cinnamon, and nutmeg; simmer one minute. Remove from heat and add ½ cup of the crust mixture.

Crust:
4 c. all-purpose flour
2 c. sugar
1 ½ c. cold butter (NOT margarine)

Combine flour and sugar in a large mixing bowl. Cut in butter until crumbly. (I began with my pastry blender but found that my fingers worked so much better with this amount of butter) Set aside ½ cup for the filling. Take ½ of the remaining mixture and pat into a greased 9x13-inch baking dish. Spread zucchini mixture over crust. Crumble remaining crust over the filling. Sprinkle with cinnamon. Bake at 375• for 35-40 minutes or until golden and bubbly.