Southern Zucchini Cobbler

"If you don't tell it is zucchini, people will think it is apple...I promise!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 10mins
Ingredients:
9
Serves:
16-18
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ingredients

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directions

  • In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
  • For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
  • Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.

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Reviews

  1. I have been making this for about 4 years and it always surprises everyone. I tell them its Z'apple Cobbler. I make half the crust and only put it on the top because the bottom gets gummy if you don't eat it all the first day.
     
  2. Awesome! It tastes just like apple cobbler. I have made it twice now-the first time I followed the recipe exactly and it was great but I wanted to try to make it a little healthier. On the second batch I cut the sugar to 1/2 cup and used brown sugar and for the topping I used 1 1/2 cups sugar(half white and half brown). I subbed 1 cup of the flour for wheat germ and sprinkled oats on top- it was absolutely perfect.
     
  3. I was a bit skeptical but thought I would try it. I seeded the zucchini so the shape even looked like apple. It had the texture and taste of apple, not the least bit mushy. It was fantastic. I am going to try making it with Splenda for my mom who is a diabetic.
     
  4. Yummy! And yes, everyone thought it was apple cobbler. Very lemony with lots of crunchy cobbler crust. I halved the recipe and used an 11x7 dish. Didn't seed the zucchini as they were not very big. Vanilla ice cream is a nice addition. Thanks, Marg, for a delicious dessert!
     
  5. This is a great recipe - I have found that stirring 1 cup of the crust mixture into the cooked zucchini helps to thicken and bind the filling. We love this cobbler!
     
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Tweaks

  1. Second time I have made it...first time it came out perfect. This time it was on the dry side. Can't figure out what happened. It is still good....just dry
     
  2. Adding crust mixture to filling as a binder.
     
  3. Awesome! It tastes just like apple cobbler. I have made it twice now-the first time I followed the recipe exactly and it was great but I wanted to try to make it a little healthier. On the second batch I cut the sugar to 1/2 cup and used brown sugar and for the topping I used 1 1/2 cups sugar(half white and half brown). I subbed 1 cup of the flour for wheat germ and sprinkled oats on top- it was absolutely perfect.
     

RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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