This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. —Joanne Fazio, Carbondale, Pennsylvania
Zucchini Cobbler
Zucchini Cobbler
Prep Time
35 min
Cook Time
35 min
Yield
20 servings
Ingredients
- 8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
- 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
Directions
- Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
- Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Nutrition Facts
1 piece: 341 calories, 14g fat (9g saturated fat), 37mg cholesterol, 114mg sodium, 52g carbohydrate (32g sugars, 1g fiber), 3g protein.
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