Zucchini Cobbler

Zucchini Cobbler
Yields 16
My aunt sent me this recipe because it reminds her of the Zucchini Pie my grandmother used to make. Grandma wouldn’t tell people it was zucchini until after they’d eaten it—most people assumed it was apple. I decreased the sugar from the original recipe. With a zucchini bounty this season, this recipe is welcome!
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  1. 8 cups chopped seeded peeled zucchini or yellow summer squash (from about 3 pounds)
  2. 2/3 cup lemon juice
  3. 3/4 cup sugar
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg
  1. 4 cups all-purpose flour
  2. 1 3/4 cups sugar
  3. 1-1/2 cups cold butter, cubed
  4. 1 teaspoon ground cinnamon
  1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
  2. Add the sugar, cinnamon and nutmeg; cook 1 minute longer.
  3. Remove from the heat; set aside.
  4. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.
  5. Stir 1/2 cup into zucchini mixture.
  6. Press half of remaining crust mixture into a greased 15x10x1-in. baking pan.
  7. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  8. Bake at 375° for 35-40 minutes or until golden and bubbly.
  1. Note that part of the crust mixture is added to the zucchini mixture. This would be good with a coconut milk-based ice cream.
Adapted from Taste of Home website
Adapted from Taste of Home website
Stonebridge Farm CSA http://stonebridgefarmcsa.com/