Zucchini Cobbler! What??
This is my “Mystery Cobbler.” It is fun to take to carry-in dinners and have guests guess what the “fruit” is. Most guess apple. I have had many other guesses, including green tomato, pear, and even quince. Most will eventually guess zucchini, because zucchini is a very versatile fruit that take on the flavors you put with it.
Yes, I said fruit, because botanically zucchini is a fruit. In the culinary world zucchini is usually served as a vegetable, but I am breaking the rules here and making it a fruit.
It’s a delicious way to use up all that extra zucchini from your vegetable garden. You will be amazed at how delicious zucchini can be!
Now…watch, as I turn ordinary zucchini into a…super delicious cobbler.
Ingredients for Zucchini Cobbler:
Filling-
8 cups chopped, peeled zucchini (Smaller, tender zucchini work best for this recipe.)
2/3 cup lemon juice
1 cup pure cane sugar
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
Crust/Topping-
2 cups unbleached all-purpose flour
1 cup pure cane sugar
½ cup butter, softened
1 teaspoon cinnamon
Instructions for Zucchini Cobbler:
Cook zucchini and lemon juice for 15 minutes in a medium, covered saucepan, stirring occasionally. Watch as the zucchini magically turns in to apples, before your eyes. Not really…but you get the idea.
Remove from heat and add 1 cup of sugar, cinnamon, and nutmeg, set aside.
Preheat oven to 375 degrees F.
To make the crust/topping; mix flour, sugar, cinnamon, and butter in a separate bowl, until the mixture forms coarse crumbs. A fork will work for this, but you may need to get your hands in there to work it a little.
Take ¾ cup of this mixture and stir it in to your zucchini filling mixture. Split the rest of the crust/topping mixture in half.
Press one half into the bottom of a greased 9×13 pan.
Pour the zucchini filling on top of the crust.
Top with the remaining crust/topping mixture.
Bake Zucchini Cobbler at 375 degrees F for 30-35 minutes, or until topping is lightly browned.
Enjoy! Try it with ice cream!
You might also like these Zucchini Recipes:
Mama’s Cheesy Zucchini Bake
Mama’s Zucchini Bread
Double Chocolate Zucchini Bread
- Filling-
- 8 cups chopped, peeled, seeded zucchini
- 2/3 cup lemon juice
- 1 cup pure cane sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Crust/Topping-
- 2 cups unbleached all-purpose flour
- 1 cup pure cane sugar
- ½ cup butter, softened
- 1 teaspoon cinnamon
- Cook zucchini and lemon juice for 15 minutes in a medium, covered saucepan, stirring occasionally. Watch as the zucchini magically turns in to apples, before your eyes. Not really…but you get the idea.
- Remove from heat and add 1 cup of sugar, cinnamon, and nutmeg, set aside.
- Preheat oven to 375 degrees F.
- To make the crust/topping; mix flour, sugar, cinnamon, and butter in a separate bowl, until the mixture forms coarse crumbs. A fork will work for this, but you may need to get your hands in there to work it a little.
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