I skipped making zucchini soup to make zucchini cobbler all because I had some apples and lemons to use up. I was a little concerned with the amount of sugar and flour, a tidbit I did not notice until I was in the process of making the cobbler. Since we tend to eat dessert only once a week this would have to count. Zucchini cobbler tasted surprisingly like apples. Probably the apple cider I threw in there because I did not have enough lemon juice. This recipe gave me inspiration to use vegetables in the place of fruit more often.
Serve with a little vanilla ice cream or whipped cream sprinkled with cinnamon.
5 cups zucchini (about 4-5) peeled, seeded, and chopped
1/2 cup fresh lemon juice
3/4 cups white sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
4 cups flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 tsp. ground cinnamon
Preheat over to 375 degrees. Spray a 9 X 13 pan with cooking spray.
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 cups sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer; remove from heat and set aside.
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 1/2 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. Bake for 35-40 minutes or until golden and bubbly.
Use half the amount of lemon juice and add apple cider to make a 1/2 cup.