Zucchini Cobbler??? Yes, I know, I was skeptical as well. But when you are inundated with over-grown, giant, seedy zucchinis you get creative. This time it paid off.
There is no off-switch on our garden this year. Everyday we haul out more vegetables than a family of 10 could consume, let alone our little trio. Cucumbers, peppers, tomatoes, but the vegetable in particular that has been very productive, zucchini. So much so that I have had to get creative with the recipes. That lead to this revelation, you can substitute zucchini for apples, this brings us to my latest discovery, Zucchini Cobbler.
Desperate times have called for desperate measures around here. We have eaten grilled zucchini, zucchini pancakes, zucchini bread, zucchini pesto pasta and zoodles until I frankly can’t stand to look a zucchini in the stem anymore. So, I dug around in some old recipe books (yes, the paper kind, remember those?) and found a recipe that uses zucchini like apples.
I know, this sounds completely crazy, but you are going to have to trust me. It tastes just like apple cobber!! Don’t believe me, grab yourself a whaler (that’s what we call them) and give it a try.
Zucchini Cobbler Recipe
5 cups peeled, seeded chopped zucchini
1/2 cup fresh lemon juice
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp nutmeg
4 cups all purpose flour
1 1/2 cups sugar
1 1/2 cups butter chilled
1 tsp. cinnamon
Preheat oven to 375.Grease 9×13 baking dish.
Place zucchini and lemon juice in saucepan, cover and cook on med-low heat for 15 minutes stirring occasionally. Stir in 3/4 cup of sugar, 1 tsp cinnamon and nutmeg. Simmer 1 more minute and remove from heat.
In large bowl combine flour and 1 1/2 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup of this mixture to the zucchini mix.
Press 1/2 of remaining crumb mixture into baking dish. Spread zucchini evenly over crust. Sprinkle remaining crumb mixture over top and sprinkle with cinnamon.
Bake 35-40 minutes until golden brown and bubbly.