Zucchini Cobbler

  • Recipe By
  • Published Aug 8th
  • Ready In1h 20m
  • Servings25
  • Calories272

A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!

Zucchini Cobbler Ingredients

The following are the ingredients needed to make delicious Zucchini Cobbler for 25 servings:

  • 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

Zucchini Cobbler Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 20m

To cook Zucchini Cobbler, you need about 20 minutes of preparation time. The time needed to cook this Zucchini Cobbler is about 1 hour , and you can serve your Zucchini Cobbler within 1 hour 20 minutes . The following are the steps to cook Zucchini Cobbler easily:

  1. 1 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.
  2. 2 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.
  3. 3 Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 272 calories; 11.3 grams of fat; 41.3 grams of carbohydrates; 2.7 grams of protein; 29 milligrams of cholesterol; 83 milligrams of sodium.

  1. Aug 2nd 2005

    Oh yes, this does taste like apple cobbler! I had a huge zucchini, used part for brownies (see Marian's recipe) and used the rest for this - wasn't near 8 cups so I halved the recipe, basic ...

  2. Aug 24th 2003

    Outstanding! And I really adjusted the topping so it would fit my dietary restrictions.(Usually the result is so-so but not for this recipe!) I used Equal in place of all the sugar and doubl ...

  3. Aug 21st 2003

    Great recipe. One suggestion. Remove the seeds from the Zucchini. That will take away the after taste and the slices look like apple slices. Also make sure the zucchini is sliced very thin.

  4. Aug 17th 2003

    Well, I had to try it because I have too many zukes - and we all loved it! My husband, who can always figure out substitutions, was totally fooled. To make it more appealing to him, I spri ...

  5. Aug 2nd 2003

    Okay, I was VERY excited to try this and fool everyone into thinking it was apple and not zucchini. I do quite a bit of baking and have successfully made many different desserts. For this ...

  6. Jul 31st 2003

    Ok, I'm not going to lie. I wasn't fooled a bit. The bitterness of zucchini was very strong and overwhelming. I would suggest slicing the zucchini, salting them (like an eggplant), then r ...

  7. Jun 1st 2003

    This is absolutely fantastic!! I make this often and take it in to work, and I am showered with complements. Yum, yum, yum!! I have also learned that I can make this using less zucchi ...

  8. Aug 6th 2002

    This recipe is DEEE-licious! I served it at a scrapbooking party that my mom had, and all the ladies LOVED it! Almost all of them asked for the recipe, and they were shocked that it was zu ...

  9. Jul 19th 2002

    This was wonderful! I served a bunch of baked goods at a church function that all had zucchini in them and this was the biggest hit. Some didn't believe that it wasn't apples. I added a l ...