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Zucchini Cobbler Squares

7/23/2015

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PicturePicture 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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