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This cobbler is my surprise dessert! No one ever guesses that the "secret ingredient" is zucchini. Everyone says it tastes like apples. It's great to make for a potluck supper or to serve a crowd. The recipe has been requested time and again in my house, and I'm always happy to make it. —Joanne Fazio, Carbondale, Pennsylvania
Nutritional Facts 1 serving (1 piece) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 141 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Zucchini Cobbler in Reminisce July/August 1996, p49
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Reviewed on Sep. 28, 2011 by srbryson
I was skeptical and thought there was no way that this could taste like apple. I was wrong! These bars are the answer to an over abundance of zucchini. Yummy! Even my kids (who hate zucchini) gobbled them down!
Reviewed on Sep. 28, 2011 by MamaChari
The texture and taste of this recipie is just like apples!!! Everyone in my family that tried it, LOVED it and wanted more!!!!
Reviewed on Sep. 22, 2011 by MurielleCat
My husband did see the recipe card while I was cooking and made a weird face as zucchini are certainly not his favorite. When I served the cobbler warm with ice cream, he gobbled the whole thing with a smile on his face saying he would never have guessed what it was. Needless to say he was quite apprehensive after seeing what was in it. I would definitely reduce the proportions for the crust to 3 cups flour, 1 1/2 cups sugar and 1 cup butter. Turned out wonderful!
Reviewed on Sep. 20, 2011 by jdixon1
The first time I tried this I thought "no way." When I tasted it, I couldn't believe that it tasted exactly like apples. I gave some to my son, who hates everything, and he said it was the best apple dessert he ever had. Everyone who tastes this dessert loves it. Thanks for a great recipe!!
Reviewed on Sep. 14, 2011 by aubsmc
Loved this recipe and it really does taste like apple pie. Next time, however, I am going to reduce the crust/topping mixture to 3 cups flour, 1 1/2 cups sugar, and 1 cup butter as I had about 1 cup left over. I also accidently added the cinnamon into the crust mixture, but I think it turned out better this way. And I recommend slicing the zucchini thin as some of my bigger pieces remained crunchy. Overall this is a great recipe and a great way to use up zucchini! (And a great way to trick people, lol.)
Reviewed on Sep. 13, 2011 by jolley
I made this for a Zucchini Cook-off we had at work. It won the "I Can't Believe It's Zucchini Award". The shortbread crust was divine. Thanks for sharing!
Reviewed on Sep. 09, 2011 by princesshoneybee
this is so delicious! we had so many zucchinis in our veg garden and i was looking for a good way to use them. everyone in my family loved it and it was and easy one to make. highly recommended. i added some oats on top to and it tasted great!
Reviewed on Sep. 05, 2011 by smiley1914
This recipe was AWESOME!!! Good way to get veggies. Definately tastes like an apple pie.
Reviewed on Sep. 02, 2011 by sandy_mc
Next time to cut calories, I won't use as much flour, sugar or butter in the crust. There was too much crust left for the topping. I didn't feel it came out nearly as good as the picture because of it.
Excellent!
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