Zucchini Cobbler

I get emailed this recipe every year from Taste of Home.  And every year, I read through the 87+ 4 and 5 star reviews and think "those people are crazy".  Zucchini doesn't taste like apples.

Well I had 8 summer squash plants in my garden this year, about 30 people coming over for dinner, and thought "why not?"

And... I was right.  Zucchini doesn't taste like apples.  Everyone who reviewed this recipe saying so has pretty much lost their marbles.

That being said, it was really good.  Warm and gooey, the softened squash took on a fantastic cinnamon flavor, and paired with a little crunch from the topping... it was delicious. 

Zucchini Cobbler

Recipe modified from Taste of Home

8 c. chopped seeded peeled zucchini (I didn't peel mine)

2/3 c. lemon juice

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Crust:

3 c. flour

1 1/2 c. sugar

1 c. cold butter, cubed

1 tsp. ground cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15 minutes, or until tender.

Add sugar, cinnamon and nutmeg, and cook an additional minute.

Remove from heat.

For the crust, combine the flour and sugar in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir 1/2 c. mixture into zucchini.

Press half of remaining crust into the bottom of a 9x13" baking dish.

Pour zucchini over top.

Crumble remaining crust over zucchini.  

Top with additional cinnamon, if desired.

Bake at 375 for 45-50 minutes, or until golden and bubbly.