Mother Earth’s Garden

Zucchini Cobbler

by linette on September 4th, 2008

My sister gave me this delicious way to use up some of those extra zucchini laying around on your countertops. It tastes like an apple cobbler (you could easily substitute apples for the zucchini later in the fall). The crust is crumbly and crunchy.

Zucchini Cobbler Recipe:

Ingredients:

Filling

• 5-6 cups of chopped, peeled, seeded zucchini
• 1/3 cup lemon juice (the juice of about 2 lemons)
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

Crust

• 2 cups flour (I used a 50/50 blend of white and whole wheat)
• 1 cup sugar
• 1/2 cup butter
• 1/2 tsp cinnamon

To make it:

1. Preheat the oven to 375.` Cook the zucchini and lemon juice for 15 minutes on medium in a covered skillet, or large covered saucepan.
2. Remove the mixture from the heat, and add 1/2 cup of sugar, and the spices.
3. Make the crust mixture by mixing the flour, sugar, butter, and cinnamon together in a bowl until the mixture looks like coarse crumbs.
4. Take 1/2 cup of this mixture and stir into the zucchini mixture.
5. Take 1/2 of the remaining crust mixture and press it into a sprayed 9×13 pan. (A 9×9 would probably work too)
6. Pour the zucchini mixture into the pan and top it with the remaining crumb mixture.
7. Bake at 375` for 30-35 minutes.

This recipe takes a little time, but it’s worth the effort. My whole family enjoyed it.

You could also chop the zucchini and freeze it 5 to 6 cups to a bag to pull out later in the fall and winter and make the cobbler. Better yet make some extra zucchini cobbler and throw it in the freezer now, then just thaw and eat later.

More recipes from the garden.

Zucchini cobbler image (c) L Gerlach all rights reserved

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POSTED IN: Garden Recipes, Preserving the Harvest