Posted in : Dessert, Recipe, Veggies on by : Nicole

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 go 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
Yields 16
Cook Time
1 hr
Cook Time
1 hr
  1. 8 cups chopped (even sized small chunks) seeded peeled zucchini (from about 3 pounds)
  2. 2/3 cup lemon juice (approx 4 lemons)
  3. 1 cup sugar
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg
  1. 4 cups all-purpose flour
  2. 2 cups sugar
  3. 1-1/2 cups cold butter, cubed
  4. 1 teaspoon ground cinnamon
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  1. 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.
  2. 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-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  3. Bake at 375° for 60 minutes or until golden and bubbly. Yield: 16-20 servings.
  1. I made this in a 9X13 pan and thought it came out great and took over an hour to come out. I might try 2 8x8 pans next time.
  2. The cutting in of the butter is pretty hard, might suggest 2 batches of that and then put together.
337 cal
14 g
3 g
51 g
Adapted from Taste of Home
Adapted from Taste of Home
Lazy Bear Foods

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!!




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