One of my favorite blogs mentioned a recipe that I posted in her "comments" section of a post about zucchini fritters. I figured I should at least post this on here so it would be easier to find this recipe, that is... until she posts it on her blog because SHE IS GOING TO LOVE IT and you will too! My 23 year old daughter could not tell she was eating zucchini and she is my pickiest eater!
Kim's blog is here: http://jabezfarm.blogspot.com/
If you like apple cobbler / pie, you're gonna love this:
Any naysayers should see this discussion board where I posted the recipe. They all went "hog wild" LOL!
http://forums.organicgardening.com/eve/forums/a/tpc/f/5541078301/m/5651069627?r=5651069627#5651069627
ZUCCHINI COBBLER recipe AT HOME MY WAY
Ingredients:
8 cups chopped seeded peeled zucchini (about 3 pounds) (peel the zucchini first, then slice lengthwise, scoop out the seeds and slice the zucchini. These little slices, when seeded and peeled this way will look JUST LIKE apple slices for a totally foolproof way to serve this zucchini as "apple" cobbler!)
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 (I sprayed with cooking spray)15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon (I sprinkled with cinnamon sugar mixture that I keep in a spice container for making cinnamon toast!)
When I made this: I used a 9 x 13 pan. It made a thicker cobbler and was divine!Bake at 375° for 35-40 minutes or until golden and bubbly.
This recipe was shared at:
and
http://eatathomecooks.com/2011/08/ingredient-spotlight-zucchini.html
http://mizhelenscountrycottage.blogspot.com/
Kim's blog is here: http://jabezfarm.blogspot.com/
If you like apple cobbler / pie, you're gonna love this:
Any naysayers should see this discussion board where I posted the recipe. They all went "hog wild" LOL!
http://forums.organicgardening.com/eve/forums/a/tpc/f/5541078301/m/5651069627?r=5651069627#5651069627
ZUCCHINI COBBLER recipe AT HOME MY WAY
Ingredients:
8 cups chopped seeded peeled zucchini (about 3 pounds) (peel the zucchini first, then slice lengthwise, scoop out the seeds and slice the zucchini. These little slices, when seeded and peeled this way will look JUST LIKE apple slices for a totally foolproof way to serve this zucchini as "apple" cobbler!)
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 (I sprayed with cooking spray)15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon (I sprinkled with cinnamon sugar mixture that I keep in a spice container for making cinnamon toast!)
When I made this: I used a 9 x 13 pan. It made a thicker cobbler and was divine!Bake at 375° for 35-40 minutes or until golden and bubbly.
This recipe was shared at:
and
http://eatathomecooks.com/2011/08/ingredient-spotlight-zucchini.html
http://mizhelenscountrycottage.blogspot.com/
What a fun idea! I love zucchini but the rest of the family don't think the same, I might try this. I'm going to make some zucchini cookies this week and plan to use green sprinkles so they won't see the flecks of green in the cookies. :-)
ReplyDeleteThis recipe looks quite intriguing. I noticed everybody on the forum and Taste of Home raved about it. Thank you for sharing it at Joy of Desserts, and welcome to our linky party group. I hope you'll continue to share each week. Have a great day.
ReplyDeleteHi Gina,
ReplyDeleteWhat a great idea! This looks like a great recipe and I can't wait to make it. Hope you have a great week end and thanks for sharing with Full Plate Thursday!
Come back soon,
Miz Helen
Can't wait to try this, too bad I have no more zukes till next year, but I've pinned this and will try it!
ReplyDeleteI made this last night and it was amazing! It was easy and so tasty. I would have never known it was zucchini and I do believe it is the best cobbler I have ever had. Next time, i am going to try to cut the sugar content back and maybe substitute some honey and try an Oatmeal crisp instead of the flour crust and topping for my gluten tolerance friends! Thanks for sharing the recipe. It was the yummiest "apple" cobbler I have ever had.
ReplyDeleteSo glad you liked this recipe! On the Organic Gardening message board where I also posted this recipe, someone suggested making up the filling and just freezing that. I think that's a great way to preserve some of those zucchini that seem to appear overnight! I'm with you, I think you could cut back on the sugar and I also love an oatmeal crisp crust! I just found this recipe as pretty much unbelievable when I made it! Definitely a good one for "April fools" LOL. Thanks for posting! I love comments!
ReplyDeleteI've made this for years and it is so deceptively wonderful. =) Thanks for the reminder...it surely would make for a great April Fool's dish.
ReplyDeleteI can't wait to make this for my kids and husband who are less than thrilled about their veggies. It'll be my little secret, he he he. I prefer an oatmeal crust so I think I may use my favorite recipe for that and use this for the filling. Do you think soaking the slices in some apple juice for a short while would give it some apple flavor? Thanks again and I can't wait for the zucchinis to come in.
ReplyDeleteThis recipe will be great with a "crisp" topping (oatmeal). You could soak the slices in apple juice but I promise that you won't need to. The finished crisp or cobbler will taste exactly like apple cobbler. Just follow my instructions for peeling the zucchini, then slicing in half lengthwise, scooping out the seeds, and slicing. That way the slices will EVEN look like apple slices. I took this recipe to a BBQ and everyone swore that it was made with apples. Let me know if you make it though. I want to know how your family liked it!
Delete