Summary: Click here to view the embedded video. Zucchini Cobbler Serves: 18 Difficulty: Easy/medium Prep Time: 20 Minutes Cook Time: 1 Hour This should be called “I can’t believe it’s not apple cobbler.” 8 cups peeled, chopped zucchini 2/3 cup lemon juice 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cups all-purpose flour 2 cups white sugar 1 1/2 cups butter, chilled 1 teaspoon ground cinnamon 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 and cook one minute more. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 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 and cinnamon over zucchini. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold. Notes The completed cobbler is very sweet. The sugar can be reduced by a ½ cup for the filling and topping. Slicing the zucchini using a mandolin or V-slicer will be faster and produce a more “apple-like” texture. The topping/crust ingredient amounts can be reduced by half if you’d like to cut back on some of the sugar and/or calories. There should still be plenty to work with. Mix the cinnamon into the topping to avoid burning or over-browning. Try replacing half of the flour with old fashioned or quick cooking oats for a streusel-like consistency. Baking the crust for 10 minutes prior to adding the filling will reduce sogginess and give it some extra crunch.
