Zucchini Cobbler

Nancy Adinolfi Recipe

By Nancy Adinolfi nadinolfi

16 to 20 servings
40 Min
40 Min

You would swear this is apple cobbler......amazingly it is made from zucchini !!!! Serve with ice cream or

pinch tips: How to Chill a Drink in 2 Minutes


8 c
seeded and peeled zucchini ( about 3 lb )
2/3 c
lemon juice
1 c
1 tsp
ground cinnamon
4 c
all purpose flour
1 1/2 c
cold butter cubed
1 tsp
ground cinnamon

Directions Step-By-Step

In a large sauce pan over medium heat, cook and stir zucchini and lemon juice for 15 – 20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg: simmer 1 minute longer. Remove from heat and set aside.
For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir ½ cup into zucchini mixture. Press half of the remaining crust into a greased 15 x 10 x 1 baking pan ( 9 x 13 works well too ) . Spread zucchini over top; crumble remaining crust mixture over the zucchini. Sprinkle with cinnamon. Bake at 375 for 35 – 40 minutes or until golden and bubbly. Yield 16 – 20 servings.

About this Recipe

Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cobbler, #zucchini

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