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Ingredients
| zucchini squash (grated): 4 cups (peeled and chopped) |
| lemon juice: 2/3 cup |
| granulated sugar: 1 cup |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| all-purpose flour (unsifted): 4 cups |
| granulated sugar: 2 cups |
| salted butter: 1 1/2 cups (chilled) |
| ground cinnamon: 1 tsp |
Zucchini Cobbler
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
24 serving(s)
Tags
- In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
- Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
- In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
- Press half of remaining butter mixture into bottom of a cookie sheet.
- Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
- Sprinkle with 1 teaspoon cinnamon and sugar.
- Bake 35 to 40 minutes at 375, or until top is golden. Serve warm or cold.