Zucchini Cobbler Recipe - Allrecipes.com
Zucchini Cobbler Recipe
  • READY IN 1 hr

Zucchini Cobbler

Recipe by  

"Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

I made zucchini apple pie before, but this is the best dessert recipe for zucchini. I substituted 1/2 cup oatmeal for 1/2 cup of the flour and I also put chopped walnuts (1/2 cup) on top. Absolutely wonderful!

 
Most Helpful Critical Review
Dec 31, 2003

This recipe is very good..but it was too dry. I think if you have a recipe for apple cobbler that you like..you could fix the zucchini in it like you do in this recipe and it would be better. The zucchini does taste just like apples!

 
Sep 02, 2004

Awesome! I added quite a bit more zucchini than the recipe called for and cut the sugar in the topping down to 1 cup. I also substituted 2 cups of oats for 2 cups of flour and used whole wheat pastry flour for the rest to give it more fiber.

 
Jul 31, 2003

Absolutely FABULOUS! My 80 yr. old neighbor accross the street grows zucchini every year because his wife likes them. He will not eat zucchini in any form--ends up giving most of the zucchini to neighbors. I took some of this cobbler to them, and just told them it was a delicious cobbler--then told him to tell me what kind of cobbler it was. Of course he said "Apple". When I told him it was zucchini, he wouln't believe me. I had to go accross the street and bring the recipe to show him. His wife now has the recipe, and he might eventually try zucchini in other tasty dishes. A real hit with everybody who has tried it. Thanks Beverly for sharing this delicious recipe. Gordon

 
Dec 31, 2003

This is wonderful! Frost killed all our apples this year, but the zucchini is plentiful. I have found I like it better if I only make half the crust mix and put it all on the top. The bottom seems to get doughy and mushy by the second day.

 
Aug 01, 2004

I found that this recipe worked best with the over sized zucchini. the smaller variety seemed to have a more bitter taste. everyone who has tasted it was amazed tht it was made with zucchini.

 
Jul 30, 2004

I am shocked. My husband is shocked. I am amazed how cooking zucchini in lemon juice could make it taste like a tart apple! The texture was the same because I halved, seeded and sliced the veggie pretty thin. I also used half brown sugar an half white because I love the flavor that brown adds, along with 1/2 of the flour replaced with quick oats. Even when eating the zucchini pieces without any crumb topping at all, it is EXACTLY like an apple. Who knew?! Also, this dessert is not too sweet. I keep walking in to taste it and can't believe it.

 
Aug 03, 2005

This was very tasty! It even fooled my husband who doesn't like zucchini AT ALL. I did make this more like an apple crisp, with the topping only on top and oatmeal for some of the flour. If you're thinking of making it this way you may want to lessen the topping ingredients. There was way too much and I froze almost half. Also, the zucchini really reduces in size and the next time I make it I will use all 5 cups for an 8x8 dish, not a 9x13.

 

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Nutrition

  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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