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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
   (87)
RATING DISTRIBUTION
5 Star
 (81)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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!

MY REVIEW
Reviewed Aug. 7, 2014

Made it today.........if the smell is an indicator I would say we have a winner !!!

MY REVIEW
Reviewed Aug. 6, 2014

Very good! I made it for my women's Bible study group and no one guessed that it was made with zucchini and not apples. It's a keeper! Thanks for sharing, Joanne.

MY REVIEW
Reviewed Aug. 6, 2014

Made this exactly as the recipe states. Used a jelly roll pan, it turned out great. It really does taste like apple filling! Next time I will add a little nutmeg to the crust spices. We are at 6800 feet and I did not make any high altitude adjustments. Thank you Joanne for sharing the recipe.

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