Nancy Adinolfi Recipe

Zucchini Cobbler

By Nancy Adinolfi nadinolfi

16 to 20 servings
Prep Time:
Cook Time:

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


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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