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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Cobbler Recipe

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This recipe for Zucchini Cobbler is from The Oakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
1 1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
1 cup butter or margarine
10 cups peeled, seeded, and cubed or sliced zucchini
2/3 cup lemon juice
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Directions:
Directions:
Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9×13″ pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 40-45 minutes, or till golden brown. Serve warm with ice cream.Notes:

-This works best with the large zucchini that grow to the size of a leg when you aren’t watching.

-You will never have leftover zucchini again! 
Personal Notes:
Personal Notes:
You will think you are eating apple cobbler!

 

 

 

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