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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
   (79)
RATING DISTRIBUTION
5 Star
 (74)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 1, 2014

I baked this cobbler this afternoon per the recipe - no changes. Fit perfect in the jelly roll pan - no problems. My husband's comment "it's really good" so looks like it's a keeper. I will need to freeze a big portion of the cobbler since there's only the two of us to eat it. The prep time was longer -- takes awhile to peel, seed & chop 8 cups of zucchini so 35 minutes isn't true. Plus cook the zucchini 20 minutes. I baked mine about 40 minutes. Will definitely make again

MY REVIEW
Reviewed Jul. 28, 2014

Wow! This is amazing! It surprisingly does taste like apples. I'll be making this over and over again.

MY REVIEW
Reviewed Jul. 24, 2014

My husband and I loved it! It does taste lie apples. What a nice way to use up an abundance of zucchini. Am always looking for more ways to use zucchini and this is a keeper. Like others, I will reduce the proportions in the crust to 3 c. flour, 1 1/2 c. sugar and 1 c. butter. Felt like I had too much crust for the amount of filling. I will be making this again!

MY REVIEW
Reviewed Jul. 21, 2014

Good, my husband thought it had apple in it.

MY REVIEW
Reviewed Feb. 12, 2014

I made this delicious recipe and my husband thought he was eating apple pie! Definitely will be making this one again!

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