Zucchini Cobbler Recipe
Zucchini Cobbler Recipe photo by Taste of Home

Zucchini Cobbler Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 16-20 servings

Ingredients

  • 8 cups chopped seeded peeled zucchini (from about 3 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • CRUST:
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 cups cold butter, cubed
  • 1 teaspoon ground cinnamon

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.

Directions

  1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
  2. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  3. Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.
Originally published as Zucchini Cobbler in Reminisce July/August 1996, p49

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.

Reviews for Zucchini Cobbler

AVERAGE RATING
   (90)
RATING DISTRIBUTION
5 Star
 (83)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 6, 2014

I made it according to the recipe and loved it! I baked it in the specified pan size. If baking in a 9x13 pan, there would be less surface area exposed to the heat so it would take longer to cook. It would also need to be cooked at a lower heat so the outside would not burn before the inside was done.

MY REVIEW
Reviewed Sep. 5, 2014

Now, I have to admit that I rarely make a recipe according to the specific directions so I altered this..a bit. I added salt and craisins, oatmeal and steel cut oats but wow is this tasty!! I gave it to my daughter and she loved it, assuming that it was apple. A friend did the same for breakfast this morning. My only reason for 4 stars not 5 is that it is dry. The zucchini does not make syrup as apples do and I am trying to figure out how to make that happen so that this could become an apple pie. Also, I could have added more salt. I used one of my "torpedo" sized zucchinis and what a treat!!

MY REVIEW
Reviewed Aug. 30, 2014

Oh my gosh! This recipe is not only easy to make but appreciated by everyone. I'm glad I didn't tell our teenage son what it was before he tried it. He loves it! Other adults have commented that they are glad they didn't know it was zucchini because they probably would have passed on it. The fun part is having people guess what the 'fruit' is. They always say apples and are absolutely floored when you let them in on the 'secret'. Make several copies, you'll be handing them out at the next potluck!

MY REVIEW
Reviewed Aug. 24, 2014

Loved this recipe. It will fool the pickiest eater...tasted just like apples, certainly not a vegetable!

MY REVIEW
Reviewed Aug. 10, 2014

It's awesome, it tasted like apple pie!

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