Zucchini Oat Cobbler

In a large saucepan over medium heat, cook and stir zucchini and lemon juice for 20 minutes or until zucchini is tender.  Add 1 cup sugar, 1 teaspoon cinnamon and nutmeg; simmer 1 minute longer.  Remove from heat; set aside.

For crust, combine flour, oats, remaining 1/2 cup granulated sugar and brown sugar in a bowl; cut in butter and oil until the mixture resembles coarse crumbs.  Stir 1/2 cup into zucchini mixture.  Press half of remaining crumb mixture, about 3 cups, into the bottom of a greased 15-by-10 inch baking pan.  Spread zucchini on top; crumble remaining crust mixture over zucchini.  Sprinkle with 1 teaspoon cinnamon.  

Bake 35 to 40 minutes or until golden and bubbly.  