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Zucchini Cobbler Recipe

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This recipe for Zucchini Cobbler is from Around Our Father's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
4 c. flour
2 c. sugar
1-1/2 c.( 3 sticks) cold butter, cubed
1 tsp. cinnamon

Filling:
8 c. chopped seeded zucchini (about 3 lbs.)
2/3 c. lemon juice
1 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
dash of ground cloves
1 tbsp. cornstarch
Directions:
Directions:
For Filling:
In large saucepan, over medium heat add cornstarch to lemon juice; add zucchini. Cook and stir zucchini until tender 15-20 minutes. Add sugar, cinnamon and nutmeg; simmer for 1 minute longer. Remove from heat; set aside.

For crust:
Combine flour and sugar in bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1 inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake 375º 35-40 minutes or until golden and bubbly.
Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
This is delicious and an excellent way to use that extra zucchini. My family thought they were eating apple pie.

 

 

 

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