Zucchini Cobbler Recipe
Ingredients
| 8 cups chopped seeded peeled zucchini | ||
| Lemon juice | 2/3 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| All purpose flour | 4 Cup (16 tbs) (CRUST:) | |
| Sugar | 2 Cup (16 tbs) (CRUST:) | |
| Butter/Margarine | 1/2 Cup (16 tbs) (CRUST:) | |
| Ground cinnamon | 1 Teaspoon (CRUST:) | |
Directions
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 the heat; set aside.
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-in.x 10-in.x 1-in.baking pan.
Spread zucchini over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.
Add sugar, cinnamon and nutmeg; simmer 1 minute longer.
Remove from the heat; set aside.
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-in.x 10-in.x 1-in.baking pan.
Spread zucchini over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon.
Bake at 375° for 35-40 minutes or until golden and bubbly.
Chef
