I’ve been through most of the tomatoes that were given to us. And most of the corn. But now, I’m finding zucchini after zucchini that I have stuffed into my refrigerator!! So I have been scouring the internet, looking for different ways to cook up zucchini. I started with cookies, but I didn’t really care for them. And I still had tons of zucchini.
I was at my parent’s house for dinner the other night, and I mentioned to my dad that I needed to use up some zucchini, and he said that my mom had made a zucchini cobbler before that was really good.
What?? What kind of cobbler??
I had never in my life heard of a zucchini cobbler. And it’s not something I would have ever thought to try, either. I asked my mom about it, and she told me how she made it. That night when I got home, I googled it. Turns out quite a few people out there have heard of – and made – zucchini cobblers. Where have I been?
I looked through several recipes, and most were similar. I ended up with a version from Taste of Home that I adapted a bit. The end result wasn’t really a cobbler to me, but more of a bar. I think that if you wanted more of a cobbler, you’d cut way back on the crust/crumble, but really, I wouldn’t change a thing.These were perfect as bars.
And guess what?
They are delicious.
And you would never guess that they are made with zucchini. I would have totally guessed that these were apple bars. Maybe it’s the cinnamon and nutmeg that trick you into thinking that it is an apple filling. These are the perfect late summer/early fall treat!
- 4 cups chopped seeded, peeled zucchini
- ⅓ cup lemon juice
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 cup sugar
- ½ teaspoon cinnamon
- ¾ cup cold butter, cubed
- Preheat the oven to 375F. Lightly grease a 7x11-inch baking dish.
- Combine the zucchini and lemon juice in a medium pan and cook over medium-high heat until the zucchini is soft, 10-15 minutes. Stir in the ½ cup sugar, ½ teaspoon cinnamon and nutmeg; cook an additional minute then remove from heat.
- In a large bowl, stir together the flour, 1 cup sugar and cinnamon. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
- Mix ½ cup of the crumb mixture into the zucchini mixture. Press half of the remaining crumb mixture into the bottom of the prepared pan. Pour the zucchini mixture on top of the crust, then sprinkle the remaining crumb mixture evenly on top.
- Bake in the preheated oven for 35-40 minutes, or until golden brown on top. Let cool before slicing.