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:
Directions:
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.
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:
- 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.
- 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.
- Bake at 375° for 35-40 minutes or until golden and bubbly.
- 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.