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Zucchini Cobbler Recipe
|Zucchini||8 Cup (128 tbs), chopped (seeded peeled)|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
|Nutmeg||1⁄2 Teaspoon, ground|
|All purpose flour||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 Cup (16 tbs), cold|
|Cinnamon||1 Teaspoon, ground|
Serving size: Complete recipe
Calories 5206 Calories from Fat 1668
% Daily Value*
Total Fat 190 g292.5%
Saturated Fat 117.4 g586.9%
Trans Fat 0 g
Cholesterol 483.8 mg
Sodium 136.5 mg5.7%
Total Carbohydrates 834 g278%
Dietary Fiber 28.2 g112.9%
Sugars 423 g
Protein 67 g133.1%
Vitamin A 153.1% Vitamin C 406.2%
Calcium 34.8% Iron 151.7%
*Based on a 2000 Calorie diet
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.