Zucchini Cobbler

Zucchini Cobbler
Zucchini Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 8

    cups chopped seeded peeled zucchini (about 3 pounds)

  • 2/3

    cup lemon juice

  • 1

    cup sugar

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • CRUST:

  • 4

    cups all-purpose flour

  • 2

    cups sugar

  • 1-1/2

    cups cold butter, cubed

  • 1

    teaspoon ground cinnamon

Directions

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

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