Recipes

[Tabbycat]

I ran across this recipe at Taste of Home.

I have not made it, but it sounds like a different twist on zucchini and it has good reviews.

Zucchini Cobbler Recipe

Prep: 35 min. Bake: 35 min.Yield: 16-20 Servings

•8 cups chopped seeded peeled zucchini (about 3 pounds)

•2/3 cup lemon juice

•1 cup sugar

•1 teaspoon ground cinnamon

•1/2 teaspoon ground nutmeg

•CRUST:•4 cups all-purpose flour

•2 cups sugar

•1-1/2 cups cold butter, cubed

•1 teaspoon ground cinnamon

Directions:

•In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

•For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

•Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.