Zucchini Cobbler

Dawn B


A co-worker brought this in to the office a few years back. It wasn't until the pan was almost gone & everyone was raving about the delicious apple cobbler, that she told us all it was actually zucchini!

The best part of this is, it is less messy & easier to peel zucchini than apples!!


★★★★★ 4 votes

20 Min
40 Min


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  • 8 c
    zucchini, peeled, seeded & chopped
  • 2/3 c
    lemon juice, fresh
  • 1 c
  • 2 tsp
    cinnamon, divided
  • 1/2 tsp
  • 4 c
    all purpose flour
  • 2 c
  • 1 1/2 c
    cold butter

How to Make Zucchini Cobbler


  1. Preheat oven to 375 degrees.
    Lightly spray a 10x15 pan with nonstick spray.
  2. In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes, or until tender. Add sugar, 1 tsp. cinnamon, and nutmeg; simmer for 1 minute longer. Remove from heat and set aside.
  3. In a large bowl, combine the flour, 1 tsp. cinnamon and sugar. Cut in butter until mixture resembles coarse crumbles. Stir 1/2 cup into zucchini mixture.
    Press half of remaining crust mix into greased pan. Spread zucchini filling over top. Crumble remaining crust mixture over the zucchini filling.
  4. Bake for 35-40 minutes or until golden and bubbly.

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About Zucchini Cobbler

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