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Zucchini Cobbler




Source of Recipe


my friend Shari


List of Ingredients




5 cups zucchini-peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups butter or margarine
1 teaspoon ground cinnamon

Recipe



1. Preheat oven to 375º. Coat a 9x13 inch baking dish with non-stick spray.

2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender.

3. Add 3/4 cup sugar, 1 teaspoon and nutmeg and simmer 1 minute longer. Remove from heat and set aside.

4. In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture.

5. Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top, crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon.

6. Bake in over for 35-40 minutes, or until golden brown.

Servings per recipe: 18
Calories 341
Protein 3g
Total fat 16g
Sodium 158mg
Cholesterol 41mg
Carbohydrates 48g
Fiber 1g

I substituted Splenda for the sugar. I also had about 1 cup of the crumb mixture left over. It was more than I wanted to put on top.