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Zucchini Cobbler

  • 8 c. chopped, seeded & peeled zucchini
  • 2/3 c. lemon juice
  • 1 c. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 4 c. all-purpose flour
  • 2 c. sugar
  • 1 1/2 c. cold butter
  • 1 tsp. cinnamon


In a large saucepan, over medium heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg. Simmer 1 minute longer. Remove from heat and set aside. Crust: Combine flour and sugar in a bowl; cut in butter until mixture resembles coarse crumbs. Stir 1/2 c. into zucchini mixture. Press half of remaining crumb mixture into a greased 15'x10"x1" baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. bake at 375° for 35-40 minutes. Serves 16-20. Note: This is a surprise dessert! No one guesses the "secret ingredient" is zucchini.