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  • Writer's pictureThe Farmer's Wife

Zucchini Cobbler

Here is one more way to use your zucchini from this week's CSA Share! Provided to us by a member who wanted to share :) Thanks Sherry!

  • 5 cups zucchini - peeled, seeded, and chopped

  • 1/2 cup fresh lemon juice

  • 3/4 cup white sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 4 cups all-purpose flour

  • 1 1/2 cups white sugar

  • 1 1/2 cups butter, chilled

  • 1 teaspoon ground cinnamon

  1. Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking 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. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.

  3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.

  4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

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