"The belly rules the mind."--Spanish Proverb

Zucchini Cobbler Recipe

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This recipe for Zucchini Cobbler, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemary Burr
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
6 to 8 cups zucchini, sliced or cubed, peeled and seeded
1 c. sugar
1/4 tsp. nutmeg
1 tsp. cinnamon
2/3 c. lemon juice
1/2 c. crust mixture

Crust:
4 cups flour
2 cups sugar
1/2 tsp. salt
1/2 tsp. cinnamon
3 sticks butter

Directions:
Directions:
Preheat oven to 375F.
Filling:
1. Cook zucchini in 2/3 cup of bottled lemon juice until tender.
2. Add sugar, nutmeg, and cinnamon. Simmer for 1 minute and add half crust mixture to thicken the filling.
3. Remove from heat and cool.

Crust:
1. Combine dry ingredients (except cinnamon) and cut in butter until crumbly.
2. Pat half of mixture in bottom of ungreased 9 x 13" pan. Bake at 375F for 10 minutes. Put cooled filling on baked crust.
3. Add 1/2 tsp. cinnamon to remaining crust mixture and sprinkle on top. Bake at 375F for 35 to 40 minutes.

Personal Notes:
Personal Notes:
One year, Gene planted 6 zucchini plants - 3 too many! I was drowning in zucchini until I found some recipes to use them in! Enjoy!

 

 

 

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