Zucchini Cobbler

Zucchini Cobbler


  • 8 cups chopped seeded peeled zucchini (from about 3 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 cups cold butter, cubed
  • 1 teaspoon ground cinnamon


  1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender.
  2. Add the sugar, cinnamon and nutmeg; cook 1 minute longer.
  3. Remove from the heat; set aside.
  4. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs.
  5. Stir 1/2 cup into zucchini mixture.
  6. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan.
  7. Spread zucchini over top; crumble remaining crust mixture over zucchini.
  8. Sprinkle with cinnamon.
  9. Bake at 375° for 35-40 minutes or until golden and bubbly.

Yield: 16-20 servings.


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