zucchini cobbler
(4 ratings)
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 ratings)
yield
12 -16
prep time
20 Min
cook time
40 Min
Ingredients For zucchini cobbler
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8 czucchini, peeled, seeded & chopped
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2/3 clemon juice, fresh
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1 csugar
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2 tspcinnamon, divided
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1/2 tspnutmeg
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4 call purpose flour
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2 csugar
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1 1/2 ccold butter
How To Make zucchini cobbler
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1Preheat oven to 375 degrees. Lightly spray a 10x15 pan with nonstick spray.
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2In 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.
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3In 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.
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4Bake for 35-40 minutes or until golden and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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