The garden is definitely over flowing with zucchini, and i’ve got some recipes to try!
This one i saved from ages ago when i got a bumper crop from a friend. I never got to this one but now that i have tried it, i really wish i had!
Yes, i said this is a cobbler and then i started talking about zucchini…
But believe me, give it a try, it’s delicious and a good use for all those zucchini you just grew or your friends and neighbors . I can’t say it’s healthy – but it’s eating your vegetables!
Zucchini Cobbler
July 22, 2018
Persons
16
Prep Time
20 minutes
Cook Time
1 hour
Wait Time
10 minutes
Total Time
1 hour, 20 minutes
Ingredients
Cobbler
- 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
CRUST:
- 4 cups all-purpose flour
- 2 cups sugar
- 1-1/2 cups cold butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- 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 9X13 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.
It’s definitely got a ton of sugar and butter and a delicious topping!
All the sugar and stewing and lemon – so yummy! Go zucchini go!!
