Zucchini Cobbler

Zucchini Cobbler

  • Prep: 20 min
  • Cook Time: 1 hr
  • Total: 1 hr 20 min
  • Serving: 16

Zucchini Cobbler is sweet and makes an unique dessert.


  • 8 cups zucchini, seeded, chopped and peeled
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Crust: 4 cups flour
  • 2 cups sugar
  • 1 1/2 cups cold butter
  • 1 teaspoon cinnamon


  1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat; set aside.
  2. For crust: Combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15 by 10 inch baking pan. Spread zucchini over top; Crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 degrees F for 35-40 minutes or until golden and bubbly.


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