Dessert: Zucchini Cobbler, If you like applie pie, you'll love this.

Copyright by The Old School Housewife
This recipe came from AllRecipes.com.  I didn't have fresh lemons so I used bottled lemon juice and it came out just as good as when I made it with fresh lemons.

ZUCCINI COBBLER
8 cups peeled, cubed zucchini
2/3 c. lemon juice
1 c. white sugar
 1 tspn. ground cinnamon
1/2 tspn ground nutmeg
4 c. all-purpose flour
2 c. white sugar
1 1/2 c. butter, chilled
1 tspn. ground cinnamon

1. 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 cup of sugar, 1 tspn. cinnamon and nutmeg and cook one minute more.  Remove from heat and set aside.

2. Preheat oven to 375 degrees.  Grease a 10x15" baking dish.  (I used a 10x11).  In a large bowl, combine flour and 2 cups sugar.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture.  Press half of the remaining butter mixture into bottom of prepared pan.  Spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini.  Sprinkle with 1 tspn. cinnamon.

3.  Bake 35 to 40 minutes or until top is golden.  Serve warm or cold.