Zucchini Cobbler

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: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 272 Calories

Ingredients

• 1 cup white sugar
• 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 8 cups peeled, chopped zucchini
• 0.5 teaspoon ground nutmeg
• 0.66666668653488 cup lemon juice
• 1.5 cups butter, chilled

Recipe Instructions

Step 1

Cook and stir zucchini and lemon juice in a large saucepan over medium heat until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon, and nutmeg; cook for 1 more minute. Remove from the heat and set aside.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch baking dish.

Step 3

Combine flour and 2 cups sugar in a large bowl. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the cooked zucchini mixture.

Step 4

Press 1/2 of the remaining crumb mixture into the bottom of the prepared pan. Spread zucchini mixture over top, then sprinkle with remaining crumb mixture. Sprinkle with remaining 1 teaspoon cinnamon.

Step 5

Bake in the preheated oven until the top is golden, 35 to 40 minutes. Serve warm or cold.