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Zucchini Cobbler The Best Recipes

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Zucchini Cobbler

"Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know."

Ingredients :

  • 5 cups zucchini - peeled, seeded, and chopped
  • 1/2 cup fresh lemon juice
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 1/2 cups butter, chilled
  • 1 teaspoon ground cinnamon

Instructions :

Prep : 20M Cook : 18M Ready in : 1H
  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Notes :

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