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Zucchini Cobbler

 Zucchini Cobbler
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
16-20 ServingsPrep: 35 min. Bake: 35 min.


  • 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


  • 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.

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Zucchini Cobbler (continued)

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.