I did some subing, like applesauce instead of oil and splenda for some sugar. Tast was like Apples.

I thought this sounded like a very interesting way to do something with some extra zucchini rather than let it set around until someone tosses it. I made the filling as stated but then made an "apple pie" out of it. Everyone I served it to thought it was apple pie. Until I told them of course. I think you could serve just the filling in place of stewed apples too. THANKS.

Kids liked it. The husabnd and I still thought that it had the zucchini texture and that was wierd...

All I can say is this is fantastic!!

I used my food processor to slice the zucchini which worked out very well. Also, I used about half cup lime juice because I had no lemon. In the zucchini mixture itself I used half cup white sugar and a little less than half cup of brown. I only had 3 cups of flour so thats all I used which came out to be plenty. Overall this was very good but still wayyyy too sweet. Next time I will cut down more on the sugar. Oh, I also left out the nutmeg since I dont like it.

Oh, this is so yummy! And, bonus, my gluten-intolerant young kids (who HATE squash of any type) are sitting at the table right now ooohhhing and aaaahhing at how much they "adore" the "apple" cobbler (giggle giggle). As far as the recipe itself, I gave it a 5 star rating despite making a few unintended but necessary changes to the recipe. Yes, I too hate it when people say they love a recipe but only after having made lots of changes. I'm only mentioning the changes as commentary not as recommendations to improve the recipe itself. I substituted Bob's Red Mill Gluten Free Baking Flour for the flour. I had to use yellow squash (instead of zucchini), lime juice (instead of lemon), and brown sugar (instead of white) because I didn't have the required ingredients on hand. I also took the advice of another reviewer and baked the "crust" for 10 minutes before adding the topping/filling, etc. As far as the squash went, I did remove the seeds first and slice it thinly in the food processor. Looked just like apple slices. Yum!!

We had a zucchini invasion in our garden and had to do something about it and I love trying new unheard of things! This recipe was great but being the non-baker that I am, it took me a little longer to get everything prepped up before it headed into the oven. As a general rule, I learned that 8 cups of zucchinis = 5-6 medium sized zucchinis. When I was cooking the zucchinis, I only had 1/2 cup of white sugar on hand, and I substituted the other 1/2 cup with brown sugar... no problems at all and if anything it may have helped mask the bitter taste others were talking about. Also, I'm not sure if others encountered this problem but the amount of flour in this recipe may have been too much. I may cut it down to 3 or 3 1/2 cups of flour because I eventually had some flour residue on top of my cobbler. Despite this though, what a fabulous recipe and a fantastic way to get ride of all the extra zucchinis popping up at the end of summer.

This is the best recipe ever! My family fight over this when it comes out of the oven. They can't believe it isn't apple cobbler because it taste just like it!!! Thanks for sharing.

I am SO impressed by this recipe. It is the first time I used zucchini to impersonate anything...my mind is wildly attempting to find more ways to use this delicious filling (muffins? pie?). For one thing, my gargantuan free zucchini are far more economical than apples! About the recipe, though, I thought all the flavors and sweetness were right, and I am going to use the suggestions to thinly slice the zucchini next time. One word of caution, however: best not to announce the secret ingredient (thanks, my daughter =/ ) if serving to an uncertain crowd...I was SHOCKED that some people wouldn't eat it...

AMAZING !!!! I made this for the first time last night. I have all this zucchini left over and tired of the same stuff over and over. My husband did like this...but it was too sweet. Next time I will cut back on the sugar. Will be making this a lot now.... Thanks

I have made this three times in the last two weeks for family gatherings and each time, I have had to forward the recipe to savoring palates!!! Even those who were not particularly fond of zucchini were fooled!! This is a great way to use up those garden "torpedos" and much less expensive than apples! As per reviews, I substituted 1 cup oats for flour and used half brown/half white sugar. Yum Yum!

Goodness... Is this legal??? I did this on faith alone, not expecting much because it was, well, zucchini :-) I trekked down to the garden and chose 2 fairly large zucchinis, and 2 medium size ones, & proceeded back into the kitchen. Well, I simply could not believe the taste of the actual "crumble" mixture itself even before baking this! The finished product was fantastic. It was eaten with complete zest (under the assumption that it was Apple Crumble). They were enjoying it too much, I didn't have the heart to tell them it was zucchini until it was finished heh heh :-). They were in complete and utter shock when they found out it was zucchini. This is the absolute best way to get kids to eat zucchini. It has a bit of a citrus zing, that may not be to some people's liking. This could probably be remedied by adjusting the amount of lemon juice in the recipe. I am NOT a fan of zucchini or Apple, and I have to admit that this was spectacular. I think fresh zucchini is the key, because it is still soft, so it sliced very easily, and once cooked; it absolutely looked like apple. No one in our household suspected otherwise. If you're an apple lover, or have an acutely discerning taste bud, maybe you'll be able to tell the difference. I don't think the average person would if it's done properly. I followed the directions to a tee. I wouldn't change anything. This is a definite keeper for our household! Thanks for sharing this great recipe.

This recipe was wonderful. I've made zucchini pie before that tasted like apple pie, this was even better. I gave some to my neighbor and she could not believe that there were no apples in it. Will make again!

After reading all of the reviews, I did the obvious! I made the suggestions of cutting down the sugar, sliced zucchini like apples, cut the topping in half, baked crust for 10 minutes before adding filling, and added half oats to the topping. Wow! What a good recipe! Thanks for sharing!

This recipes is simply amazing. I may be a great cook, but rarely bake. But I had a HUGE crop of zucchini and my neighbors and family are hiding from me, so I was hunting for some new recipes. This recipe sounded intriguing.. I do think making sure the zuch's are tender is key and I used a bit more cinnamon. (I had some cinnamon/sugar mixed together for toast and just dumped that in, so I'd say a good tablespoon.) Everyone who tried ate it, refused to believe it wasn't apples. Even after I them, repeatedly. It was great fun and amazingly delicious.

Everyone that tried this raved over it. They could not believe I didn't use apples too. The second time I made this I added raisins in with the zucchini mixture right as the zucchini was starting to get tender so that the raisins could plump. Delicious!