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Zucchini Cobbler

Updated on September 1, 2015

The Last Hurrah for Zucchini for this Summer.

Do you love cobblers and want to make one, but not the same old recipe? Well, here is one that you could fool anyone with. If you didn't tell your family that it is zucchini, they would think it was an apple cobbler. In fact someone told me once that I was lying when I told them it was made out of zucchini. I have been making this for son long that I don't remember who gave me the original recipe and I lost it and have been making it our of memory. But I wanted something more accurate to give you so I got this recipe from "allrecipes.com."

This is the last thing I made with my zucchinis for this summer. They say to save the best for last and that is what I did.

It's a little bit of work, but any good cobbler is and it's worth it. It makes a lot so you could invite at least 12 people, depending on the sizes you cut. The original recipe actually says it makes 25 servings, but my family likes bigger pieces.

My garden wasn't the best this year and I didn't get as many zucchinis as I usually do, so I only got to make this once. Every other year I make it at least twice along with a lot of other zucchini recipes I have. Some of which are in other hubs. I hope you get a chance to make this, you will be pleasantly surprised. Enjoy, Enjoy!!

Photos of Zucchini Cobbler

Zucchini cobbler ready to eat
Zucchini cobbler ready to eat | Source
Zucchini cobbler, whole and baked
Zucchini cobbler, whole and baked | Source
Zucchini chopped and cooking in pan.
Zucchini chopped and cooking in pan. | Source
Incorporating the butter in the flour and sugar with a pastry blender.
Incorporating the butter in the flour and sugar with a pastry blender. | Source
Mixing part of the flour, sugar and butter mixture into the zucchini mixture.
Mixing part of the flour, sugar and butter mixture into the zucchini mixture. | Source
Bottom crust in the prepared pan.
Bottom crust in the prepared pan. | Source
Zucchini mixture on top of bottom crust.
Zucchini mixture on top of bottom crust. | Source
Unbaked cobbler with top crust and dotted with butter.
Unbaked cobbler with top crust and dotted with butter. | Source

Please Vote

5 stars from 2 ratings of Zucchini Cobbler

Tips

This is great served warm with a scoop of vanilla ice scream or cold from the refrigerator.

Always refrigerate leftovers.

Prep time: 25 min
Cook time: 1 hour
Ready in: 1 hour 25 min
Yields: Makes 12 or more servings depending on size of cut
  • 8 cups zucchini, peeled and chopped
  • 2/3 cup lemon juice
  • 1 cup white sugar
  • 1 teaspoon cinnamon
  • 4 cups flour
  • 2 cups white sugar
  • 1 1/2 cups butter, chilled
  • 1/2 teaspoon nutmeg

Directions

  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees. Grease a 9 x 11" baking dish. In a large bowl, combine flour and 2 cups sugar. cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of mutter mixture into zucchini mixture in the pan. Press half of remaining flour/butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust and sprinkle remaining butter/flour mixture over zucchini. Dot with butter chunks on top of crust; 2 or 3 tablespoons cut into pieces.
  3. Bake 35 to 40 minuets or until top is golden brown. Serve warm or cold.

If cut into 25 pieces

Nutrition Facts
Serving size: 25
Calories 272
Calories from Fat99
% Daily Value *
Fat 11 g17%
Carbohydrates 41 g14%
Fiber 1 g4%
Protein 2 g4%
Cholesterol 25 mg8%
Sodium 83 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

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    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Alicia, thanks for visiting and the nice comment. It's appreciated. I'm sure you'll like it.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you Marlene.

    • AliciaC profile image

      Linda Crampton 2 years ago from British Columbia, Canada

      I've never thought of making a zucchini cobbler before. What a novel idea! I must try this recipe to see what the cobbler tastes like. It certainly looks lovely in your photos.

    • MarleneB profile image

      Marlene Bertrand 2 years ago from Northern California, USA

      Oh yes, Rachel! I've already printed out the recipe. I plan to make it this weekend. I already made "real" apple pie this week, so I'll bake this cobbler during the weekend, for the following week. It's just my husband and me, so I bake desserts for us to enjoy during the evening. It's kind of our thing. Thank you so much for sharing this recipe. I'll be back to let you know how it goes.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Marlene, So glad you have an abundance of zucchini. There are so many recipes for it. I'm sure you will like this one. If someone doesn't like zucchini, don't tell them what it is. lol Let them eat it first.

      Let me know how it came out for you. Thanks for the visit and comments.

      Blessings to you.

    • MarleneB profile image

      Marlene Bertrand 2 years ago from Northern California, USA

      Oh my goodness! This is the most timely recipe ever! My garden thrived with zucchini production this year and I was just wondering what to do with them all. I absolutely cherish this recipe and will be trying it this week.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Linda, thanks for the encouragement and your visits. I really appreciate them. Let me know how your cobbler turns out.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Pat, thanks again for visiting and encouraging comments. I hope you like it as much as we do.

      Blessings to you.

    • Minnetonka Twin profile image

      Linda Rogers 2 years ago from Minnesota

      Oh my goodness Rachel-you have done it again. This recipe sounds so delicious and I have a huge zucchini sitting in my fruit and vegetable basket. I think it's interesting that people think it tastes like apple cobbler. Your pictures are not only helpful, their making my mouth water. Thanks for sharing this recipe. I plan to try it today.

      Sharing this all over.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      Rachel...this really is a surprise. I do so like zucchini but never thought of this. I have to give it a try.

      It sounds like something that may turn out to be a new favorite.

      Angels are on the way to you and yours ps shared pinned g+ tweeted

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Jackie, You're so sweet for keeping my recipes in a folder. Thank for visiting and for the great comments. They are encouraging.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you RTalloni, It's nice to know that one of my recipes could stop someone. I'm sure you will love this recipe. Thanks for the visit and great comment.

      Blessings to you.

    • Rachel L Alba profile image
      Author

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Don, so nice to see you here. Thanks for visiting and for the great comment. It's appreciated much.

      Blessings to you.

      PS, this recipe holds up well in the fridge if you want to take it on the road.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      This is ggggreat! Zucckini desert. I can't wait til fall to get going on all your recipes and I copy all of them and put in a folder in my email to never lose and be able to get to when I am ready! Thanks so much!

    • RTalloni profile image

      RTalloni 2 years ago from the short journey

      Whoooaaaah…breezing through looking for something different to check out and you've stopped me in my tracks. Thanks for sharing this recipe.

    • Don Bobbitt profile image

      Don Bobbitt 2 years ago from Ruskin Florida

      Rachel- First of all, we just have to try this one. It is so interesting that anyone who loves fresh seasonable vegetables will have to try it themselves. We sure will.

      DON