In this zucchini cobbler recipe, zucchini is cooked in lemon juice, spiced with cinnamon and nutmeg, baked in a crumble crust, and served hot or cold.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
272 Calories
Recipe Instructions
Step 1
Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Step 2
In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg; cook 1 minute more. Remove from heat and set aside.
Step 3
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
