Zucchini Cobbler Squares

Picture from Taste of Home

If you are one of the lucky ones that has zucchini in abundance this season, here is  the perfect way to eat it. Now I know zucchini cobbler does not sound that appetizing.  Your family will not even know, it tastes just like an apple cobbler.  This recipe is based on a Taste of Home recipe.



Oven: 375 degrees
Time: 35 -40 minutes
Yields: 16-20 servings
Pan: Jelly Roll Pan (15 x 10 x 1)

I halved the recipe since there are only 2 of us, and I baked it in a round 9 inch cake pan. These taste better the second day, the lemon flavor subsides and it tastes more like apple filling.                     
Ingredients:

• 8 cups sliced thin, seeded peeled zucchini (from about 3 pounds)
• 2/3 cup lemon juice (162 g) .. can reduce the lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
  (or use 2 tsp. apple pie spice mix)
• 1/2 c. raisins, or chopped nuts or dried cranberries (all optional)
  
  CRUST ... wonderful crust!
  
• 4 1/4 cups soft white (510 g)
• 2 cups sugar (400 g)
• 1-1/2 cups cold butter, cubed (340 g)
• 1 teaspoon ground cinnamon

Directions:

1. Slice the zucchini thinly and remove the seeds. I did not remove the seeds and it was just great, I guess it depends on how large they are. The shape will be like apple slices. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Drain the liquid before adding the spices and 1/2 cup of the crust mixture.
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. Divide the remaining crust in half and press the crust into the bottom of the greased pan. (15-in. x 10-in. x 1-in jelly roll baking pan). Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon and even some oats on top are nice.
3. Bake at 375° for 35-40 minutes or until golden and bubbly. 
4. Yield: 16-20 servings.

Changing the size of pan
The larger 15 x 10 inch jelly roll pan gives more surface area for browning so if you change the pan size below are some suggestions.

- Half the recipe and use an 8 x 8 pan, a round 9 inch pan or pie plate.

- If you use an 9 x 13 inch pan  bake a little longer because it's thicker, you will also want to reduce the oven temperature 25 degrees. I also change the crust to use 3 cups flour, 1 1/2 cups sugar, and the 1 cup butter. Worked just fine for the 9 x 13 pan."

Freezing Tips
Make several batches of the zucchini filling, freeze it, and then defrost for a quick dessert all winter long. All you have to do is make the crust. This is a time saver.

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