Zucchini Cobbler

8 c. peeled* and chopped zucchini, remove seeds
2/3 c. lemon juice
1 t. cinnamon
1/2 t. nutmeg
1 T. cornstarch
1 1/2 c. self rising flour
1 1/2 c. splenda
1 1/2 sticks margarine
1 1/2 c. milk

Over medium heat, cook zucchini and lemon juice until tender, about 15-20 minutes.Add cinnamon, nutmeg, and cornstarch. Simmer 1 minute. Remove from heat. Melt 1 1/2 sticks margarine in 9x13 dish. Pour zucchini on top. Mix together 1 1/2 c. splenda, 1 1/2 c. SR flour,  & 1 1/2 c. milk. Pour on top of zucchini. Bake for 1 hour at 350 degrees. Tastes just like apple cobbler!

*I usually leave the peelings on when I bake, that's where all the vitamins are, but you may want to peel the zucchini depending on how tough the skins are.