Wednesday, September 16, 2009

Zucchini Cobbler

3 cups flour

1 1/2 cups sugar

1 tsp cinnamon

1/4 tsp salt

1 cup butter or margarine

10 cups peeled, seeded, and cubed or sliced zucchini

2/3 cup lemon juice

1 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9x13" pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 40-45 minutes, or till golden brown. Serve warm with ice cream.


-This works best with the large zucchini that grow to the size of a leg when you aren't watching.

-Original recipe called for ½ tsp of cinnamon in crust and ½ tsp of nutmeg with zucchini.
-Original recipe found on

Submitted by Marissa Cohen. Winner for best disguised zucchini.

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