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Zucchini Cobbler

 8 cups chopped seeded peeled zucchini (about 3 lb. untrimmed)
  cup lemon juice
 1 cup sugar
 1 tsp ground cinnamon
 ½ tsp ground nutmeg
 4 cups all-purpose flour
 2 cups sugar
 1 ½ cups cold butter, cubed
 1 tsp ground cinnamon

Preheat oven to 375℉. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir ½ cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1” baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.