Zucchini Cobbler
Mock apple cobbler recipe - no one will guess that this tasty dessert actually starts with zucchini!
Equipment
Ingredients
Crust:
- 3 cups all purpose flour
- 1 ½ cups sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup butter slightly softened
Filling:
- 10 cups peeled seeded, and cubed zucchini
- ⅔ cup lemon juice
- 1 cup sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 375°. Spray a 2 1/2 quart casserole dish with non stick cooking spray; set aside.
- Combine flour, sugar, cinnamon, and salt in a mixing bowl. Cut in butter until crumbly.
- Press about 1/3 of the mixture into the prepared pan. Bake for 12 minutes.
- Bring cubed zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg.
- Cover and simmer 5 minutes. (Mixture will be thin.)
- Spoon zucchini mixture over the baked crust; sprinkle with reserved crumb mixture.
- Bake for an additional 40-45 minutes, or till golden brown.
- Serve warm with a scoop of vanilla ice cream.
Notes
-This works best with the large zucchini that grow to the size of a leg when you aren't watching.
Nutrition
Serving: 1gCalories: 336kcalCarbohydrates: 56gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 343mgPotassium: 323mgFiber: 2gSugar: 35gVitamin A: 532IUVitamin C: 18mgCalcium: 56mgIron: 3mg
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