- 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 15x10x1-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 forZucchini Cobbler
"Delicious!! I served this for a family and did not tell them what is was made out of and they wanted to know what kind of apples I used. It is a very good recipe and easy to make. I have made it twice in 2 weeks. I had it warm with a scoop of ice cream and caramel on top. Definitely a keeper."
"Great recipe, have a similar story as others. Served at a cookout, one guy there never eats vegetables. He asked me if it was apple cobbler. Told him zucchini - he gave me a dirty look....then finished eating it."
"We love this cobbler! It's just the right amount of sweet, and perfect with a scoop of ice cream!"
"Delicious! I have a very picky eater. If he knew it was zucchini and not apple cobbler, he would never have tried it. Now, he tells me "I know it's zucchini and I don't care.""
"We had an abundance of zucchini and squash which is why we looked for a recipe where we could use some of them creatively. It brought back childhood memories of my aunt, who also had so much zucchini one year that even after canning some, she still needed alternative ways to prepare it. I remember her telling us we should try her "apple" pie. We all thought it was delicious and laughed after she told us it was zucchini! Well, this cobbler was fantastic and several of my children went back for seconds! As for the reviewer who asked about the apples in our neck of the woods... apples are the best when they're in season, and where I live, that doesn't start until the fall. I love being able to use fruits and vegetables in season and since we had so many zucchini delighted that we could use them in this way! Given that we'll be swimming in zucchini and squash for the rest of the season, I'll be making this again!"
"Super excited about this! Has anyone made this the day BEFORE you baked it? I would LIKE to do the prep tonight and bake it tomorrow. Will the crust hold up or get soggy, or...? I am a pretty inexperienced baker. ;-) thanks for any advice you can give!"
""Wow, this is amazing" was what I heard when I served this. I made it exactly as written and used a 17x12" jellyroll pan. My 16 year old daughter, who is a picky eater, asked when I could make it again."
"I was intrigued by this recipe and all the positive comments so I tried it.People, your comments make me wonder about apples in your neck of the woods. Do you have such terrible apples that they taste like zucchini? Because here in Europe, apples taste like apples and this recipe was simply awful.Keeping it short, it's zucchini, tasting like zucchini (obviously) drowning in sugar and no, adding tons of sugar isn't enough to transform zucchini into apples, try better magic.Won't make it again, it's really too sweet, too sugary. Also the proportion of filling vs. crust seems wrong, definitely not enough pastry.If you really really really have to try it, halve the recipe, so you don't have to throw away as much stuff."
"We were so skeptical to try a cobbler made from zucchini...but this is amazing! It really does taste just like apple. Delicious warm with a scoop of vanilla ice cream. I halved the recipe and used an 8x8 pan and it worked just fine. I didn't want the top to overbrown but I was concerned after reading other reviews if I used a deeper pan it wouldn't set, so I covered it and cooked 45 minutes till it was nice and bubbly, then uncovered and cooked 15 mins more until the topping was browned just the right amount. If you can get Watkins Cinna-cream Sprinkles I used those instead of plain cinnamon on top. This is definitely going to be something we start making regularly during the yearly zucchini deluge."
"Really great tasting, easy to make, and wonderful for using up that garden zucchini!"