Zucchini Cobbler Recipes

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.

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.

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.

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.

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.