- 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
- 4 cups all-purpose flour
- 2 cups sugar
- 1-1/2 cups cold butter, cubed
- 1 teaspoon ground cinnamon
- 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.
- 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.
- Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.
Reviews for Zucchini Cobbler
Sort By :
"Great way to use extra zucchini!"
"Yumm! Even knowing this was zucchini because I prepared it, I was amazed it tasted like apple. The lemon evidently is the trick! This is really good! Took half to work and everyone thought it was apple. While in lunch room it was not in fridge so the crust got a bit mushy. Suggest keep refrigerated (as I did at home) and you will avoid this. I baked in size pan suggested and had overflow in my oven. But it was just enough crust/zuke combination in the slices for taste and texture. The larger surface is needed to brown and crisp.Amazing recipe and uses the mountains of zuke from the garden. Thanks for posting!"
"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."
"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!!"
"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!"