Zucchini Cobbler
Zucchini cobbler tastes a whole lot like apple cobbler, my friends. I didn't believe it either - until I tasted it.
Servings: 8
Ingredients
Filling Ingredients
- 4 medium-size zucchini about 4 cups chopped
- ¼ cup lemon juice
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¾ cup cold butter grated
- ½ cup boiling water
Instructions
Filling Instructions
- Preheat the oven to 425°F and grease a 10-inch baking dish with butter. Set aside. Peel the zucchini and slice it in half lengthwise. Use a spoon to scrape out the seeds.
- Cut the seeded zucchini into small pieces and place in a medium-sized saucepan. Add lemon juice, sugar, cinnamon, and nutmeg to the pan and bring to a boil over medium-high heat.
- Reduce the heat to maintain a simmer and continue cooking for 15 minutes, stirring frequently. Remove from the heat and pour the zucchini mixture into the prepared baking dish.
Topping Instructions
- While the zucchini filling is on the stove, combine the flour, sugar baking powder, salt, and cinnamon for the topping in a bowl and whisk to combine.
- Grate the butter into the flour mixture and stir with a fork to mix throughout. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Drop spoonfuls of the topping over the zucchini in the baking dish. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 24-28 minutes. Serve warm or at room temperature.
Nutrition
Calories: 431kcal · Carbohydrates: 65g · Protein: 5g · Fat: 18g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 46mg · Sodium: 542mg · Potassium: 304mg · Fiber: 2g · Sugar: 40g · Vitamin A: 729IU · Vitamin C: 21mg · Calcium: 88mg · Iron: 2mg
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