This Zucchini Cobbler transforms humble summer squash into a warm, inviting dessert that rivals traditional fruit crisps. The zucchini becomes tender and flavorful when simmered with lemon juice and warm spices like cinnamon and nutmeg, creating a soft, jam-like filling. The star of the dish is the thick, buttery crust made from flour, sugar, and cold butter, which forms a crunchy, golden topping that contrasts beautifully with the soft filling. It’s an excellent way to use up an abundance of zucchini from the garden. Perfect for family dinners, potlucks, or a cozy weekend treat, this cobbler serves a crowd and offers a unique twist on classic baked desserts.
Zucchini Cobbler
Description
This Zucchini Cobbler transforms humble summer squash into a warm, inviting dessert that rivals traditional fruit crisps. The zucchini becomes tender and flavorful when simmered with lemon juice and warm spices like cinnamon and nutmeg, creating a soft, jam-like filling. The star of the dish is the thick, buttery crust made from flour, sugar, and cold butter, which forms a crunchy, golden topping that contrasts beautifully with the soft filling. It&# 226;ÂÂs an excellent way to use up an abundance of zucchini from the garden. Perfect for family dinners, potlucks, or a cozy weekend treat, this cobbler serves a crowd and offers a unique twist on classic baked desserts.Ingredients
Directions
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Peel, seed, and chop approximately 3 pounds of zucchini to yield 8 cups.
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In a large saucepan over medium-low heat, combine the chopped zucchini and 2/3 cup lemon juice.
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Cook and stir the zucchini mixture for 15-20 minutes, or until the zucchini is tender.
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Add 1 cup sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg to the saucepan; simmer for 1 minute longer.
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Remove the zucchini mixture from the heat and set aside to cool slightly.
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For the crust, combine 4 cups all-purpose flour and 2 cups sugar in a large bowl.
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Cut in 1 1/2 cups cold butter or margarine until the mixture resembles coarse crumbs.
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Stir 1/2 cup of the crust mixture into the zucchini filling.
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Press half of the remaining crust mixture into the bottom of a greased 15x10x1-inch baking pan.
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Spread the zucchini mixture evenly over the bottom crust layer.
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Crumble the remaining crust mixture over the top of the zucchini.
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Sprinkle with additional cinnamon to taste.
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Bake at 375ðF (191ðC) for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 81.6kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 38.4mg2%
- Total Carbohydrate 14.9g5%
- Dietary Fiber 4.8g20%
- Sugars 10.1g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the zucchini is peeled and seeded before chopping to achieve the right texture.
Use cold butter for the crust to ensure it remains flaky and crumbly rather than greasy.
This cobbler can be served warm or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.
For a vegan version, use a vegan butter or margarine substitute.
If the top browns too quickly, cover loosely with foil for the remaining baking time.
