Easy Zucchini Cobbler recipe

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Ingredients

5 cups zucchini - peeled, seeded, and chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Nutrition Info

341.8 calories
carbohydrate: 48.2 g
cholesterol: 40.7 mg
fat: 15.7 g
fiber: 1.3 g
protein: 3.5 g
saturatedFat: 9.8 g
servingSize: -
sodium: 113.1 mg
sugar: 25.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.

  2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.

  3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.

  4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Recipe Yield

18 servings

Recipe Note

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

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