Easy Zucchini Cobbler

4.6
(133)

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

10
10
10
10
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
18
Yield:
18 servings

Ingredients

  • 5 cups zucchini - peeled, seeded, and chopped

  • ½ cup fresh lemon juice

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 4 cups all-purpose flour

  • 1 ½ cups white sugar

  • 1 ½ cups butter, chilled

  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.

  2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.

  3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.

  4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts (per serving)

342 Calories
16g Fat
48g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 342
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 49%
Cholesterol 41mg 14%
Sodium 113mg 5%
Total Carbohydrate 48g 18%
Dietary Fiber 1g 5%
Total Sugars 26g
Protein 4g
Vitamin C 9mg 45%
Calcium 17mg 1%
Iron 1mg 8%
Potassium 135mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.