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Zucchini Cobbler
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
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Tips
This is great served warm with a scoop of vanilla ice scream or cold from the refrigerator.
Always refrigerate leftovers.
- 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
- 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.
- 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.
- 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 Fat | 99 |
| % Daily Value * | |
| Fat 11 g | 17% |
| Carbohydrates 41 g | 14% |
| Fiber 1 g | 4% |
| Protein 2 g | 4% |
| Cholesterol 25 mg | 8% |
| Sodium 83 mg | 3% |
| * 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. | |
