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5* Zucchini Cobbler

Source of Recipe

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Bak: 5* Zucchini Cobbler

Tasteofhome.com
Reminisce July/August 1996
103 reviews rate this recipe 5 Stars!
Prep: 35 min. Bake: 35 min.
Yield: 16-20 servings.

This cobbler is my surprise dessert! No one ever guesses that the "secret ingredient" is zucchini. Everyone says it tastes like apples. It's great to make for a potluck supper or to serve a crowd. The recipe has been requested time and again in my house, and I'm always happy to make it. —Joanne Fazio, Carbondale, Pennsylvania *Test Kitchen Approved

Ingredients:
• 8 cups chopped seeded peeled zucchini (from about 3 pounds)
• 2/3 cup lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
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• CRUST:
• 4 cups all-purpose flour
• 2 cups sugar
• 1-1/2 cups cold stick margarine or butter, cubed (Imperial or Blue Bonnet Margarine)
1 teaspoon ground cinnamon

Directions:
1. 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; cook 1 minute longer. Remove from the heat; set aside.

2. For crust, combine the flour and sugar in a bowl; cut in margarine 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.

3. Bake at 375° for 35-40 minutes or until golden and bubbly.

1 serving (1 piece) equals 289 calories, 14 g fat (1.3 g saturated fat), 8.7 mg cholesterol, 141 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.