Zucchini Cobbler. Zucchini??? Cobbler? YES. You read that right and you should definitely keep reading. It turns out that zucchini cobbler tastes a whole lot like apple cobbler, my friends. I didn’t believe it either – until I tasted it.
Zucchini Desserts
The apple-like flavor of a zucchini cobbler is achieved through the magic of sugar and spices, combined with the uniquely firm yet tender texture of the zucchini after it softens through simmering and then baking.
The lemon juice in the recipe works to enhance the flavors and provide a touch of tartness and brightness to the cobbler. It helps balance the sweetness of the cobbler and adds a refreshing citrus note.
I’m no stranger to zucchini desserts, see this Zucchini Snack Cake and Dark Chocolate Zucchini Cupcakes for evidence of that, but Zucchini cobbler just might go down in the archives as one of the most unusual recipes I’ve ever made that actually turned out well.
For what it’s worth (nothing), we don’t usually talk about the recipes that don’t work out the way I think they will when they first pop into my head. I’m looking at you Bacon Apple Crisp. Yeah, don’t try that one. Ever.
As a matter of fact, this cobbler turned out so well, that I now have a zucchini crisp recipe on my radar to make soon.
Amish Cookbooks
I found this zucchini dessert in the cookbook, from Alma’s Kitchen, that I picked up a few weeks ago while in Sugarcreek, OH. This has been one of my favorite Amish cookbooks yet, as there are interesting family stories shared throughout the book.
While my friend Christi was in town last month, we headed up to The Farm at Walnut Creek where we met Alma and purchased both her cookbook and a jar of pickled beets that my middle son immediately claimed for his own. (If you live anywhere near Central Ohio, put the farm on your must-do list. It’s so much fun.)
Zucchini Cobbler
You’ll need the following ingredients to make this recipe:
Filling Ingredients
- zucchini
- lemon juice
- sugar
- cinnamon and nutmeg
Topping Ingredients
- all-purpose flour
- sugar
- baking powder
- kosher salt
- ground cinnamon
- butter
- boiling water
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.
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.
Savory Zucchini Recipes
With little more than a few zucchini and a couple of ears of corn, you can be on your way to piping hot, crispy Zucchini Corn Fritters.
Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once.
This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, we all really enjoy this meal.
This tender and moist Zucchini Meatloaf with an irresistible balsamic glaze has been on our dinner table three times in the past couple of months. It also makes a terrific meatloaf sandwich if you’re lucky enough to have leftovers.
Parmesan zucchini can best be described as crispy, and delicious, and one of the best ways possible to eat zucchini. Seriously so good my kids devoured seconds.
Zucchini Cobbler
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
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