Prep 30 mins
Cook 40 mins
If you don't tell it is zucchini, people will think it is apple...I promise!
Make and share this Zucchini Cobbler recipe from Food.com.
- 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.
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.
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.
DH says that the lowly zucchini finally deserves praise! I thinly sliced a zucchini and two small yellow squash I had in the fridge. I did remember to deseed them, however, i forgot to peel them. The dish turned out fantastic! i think I'd like to add some raisins next time. Thanks