Zucchini-Coconut Cobbler
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 5 cups peeled seeded and chopped zucchini
- 1⁄2 cup fresh lemon juice
- 3⁄4 cup white sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 4 cups flour
- 1 1⁄2 cups white sugar
- 1 1⁄2 cups cold butter
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 cup shredded coconut
directions
- Preheat oven to 375 degrees.
- Grease a 9x13 inch pan and set aside.
- In a medium sauce pan add together the zucchini and lemon juice.
- Cook over medium high heat for 15 minutes stirring often, or until zucchini is tender.
- Add 3/4 cups sugar,
- 1 t. cinnamon,
- and the 1/2 t. nutmeg.
- Simmer for 1 minute.
- Remove from heat and set aside.
- In a large bowl combine the flour and 1&1/2 cups sugar.
- Cut in the butter until mixture resembles coarse crumbs.
- Stir in the coconut.
- Stir 1/2 of the coconut crumb mixture into the zucchini mixture.
- Press half the remaining crumbs into the bottom of the prepared pan.
- Spread the zucchini mixture on top of the bottom crust.
- Add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture.
- Bake for 35-40 minutes or until golden brown and bubbly.
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Reviews
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois