ZUCCHINI COBBLER
This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SUE'S ZUCCHINI COBBLER
This tastes very much like an apple cobbler. I came up with this recipe by combining several others. It turned out very well. I had several testers and they all gave it a thumb's up.
Provided by Sue Lunsford
Categories Other Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. Heat the zucchini and lemon juice in a saucepan over medium heat until tender (about 15 min). Mix together sugar, cinnamon & nutmeg and add to the zucchini after about 10 minutes. Let it continue cooking the remaining 5 minutes. Set aside.
- 2. To prepare the crust: add cake mix, oats, nuts together and pour the melted margarine over them and mix well.
- 3. Spread half the cake mixture evenly into a greased 9X13 pan.
- 4. Pour the zucchini mixture evenly over the crust. Distribute the remaining cake mixture over the filling as evenly as possible and bake in a 375 degree oven for 35 min. or until golden brown.
- 5. Very good warm plain or with vanilla ice cream, or cold the next day.
ZUCCHINI COBBLER
A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!
Provided by Don
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 25
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
- Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g
SUMMER VEGETABLE COBBLER
Here's a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. - Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish., For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 354 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
ZUCCHINI CINNAMON COBBLER
I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!
Provided by Burnellfam08
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
- Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
- Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 294 calories, Carbohydrate 51.9 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 244.2 mg, Sugar 35.4 g
ZUCCHINI COBBLER
Make and share this Zucchini Cobbler recipe from Food.com.
Provided by Teah English
Categories Pie
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
- DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
- DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
- STIR WELL.
- ADD PINEAPPLE AND JUICE.
- MIX WELL.
- DO NOT BEAT.
- POUR INTO A GREASED BAKING DISH (13X9" pan).
- SPREAD DRY CAKE MIX OVER TOP.
- DRIZZLE BUTTER OVER CAKE MIX.
- SPRINKLE NUTS ON TOP.
- BAKE AT 350F degrees FOR 60 MINUTES.
ZUCCHINI COBBLER
A co-worker brought this in to the office a few years back. It wasn't until the pan was almost gone & everyone was raving about the delicious apple cobbler, that she told us all it was actually zucchini! The best part of this is, it is less messy & easier to peel zucchini than apples!!
Provided by Dawn B
Categories Other Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Lightly spray a 10x15 pan with nonstick spray.
- 2. In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes, or until tender. Add sugar, 1 tsp. cinnamon, and nutmeg; simmer for 1 minute longer. Remove from heat and set aside.
- 3. In a large bowl, combine the flour, 1 tsp. cinnamon and sugar. Cut in butter until mixture resembles coarse crumbles. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mix into greased pan. Spread zucchini filling over top. Crumble remaining crust mixture over the zucchini filling.
- 4. Bake for 35-40 minutes or until golden and bubbly.
SOUTHERN ZUCCHINI COBBLER
Make and share this Southern Zucchini Cobbler recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
- For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
- Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
- Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.
Nutrition Facts : Calories 429.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 159.9, Carbohydrate 65, Fiber 1.9, Sugar 39.9, Protein 4.5
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