ZUCCHINI COBBLER
Mock apple cobbler recipe - no one will guess that this tasty dessert actually starts with zucchini!
Provided by Kara
Categories Dessert: Pies and Crisps
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Spray a casserole dish with non stick cooking spray; set aside.
- Combine flour, sugar, cinnamon, and salt in a mixing bowl. Cut in butter until crumbly.
- Press about 1/3 of the mixture into prepared pan. Bake for 12 minutes.
- Bring cubed 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 zucchini mixture over the baked crust; sprinkle with reserved crumb mixture.
- Bake for an additional 40-45 minutes, or till golden brown.
- Serve warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 330 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 135 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ZUCCHINI COBBLER
A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!
Provided by Don
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 25
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
- Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g
ZUCCHINI COBBLER
This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CRISP
Tastes like Apple Crisp, people will not believe it is zucchini. Great way to use those hugh over grown zucchini that are in the garden.
Provided by OR Nurse
Categories Dessert
Time 1h30m
Yield 1 13 X 9 PAN, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini in half lengthwise. remove seeds and peel. cut zucchini halves into slices like an apple. in large pot, simmer sliced zucchini in lemon juice until tender.
- combine crust ingredients in large bowl, mix till crumbly.
- add sugar, 3/4 teaspoon cinnamon, and nutmeg to tender zucchini mixture. stir. then add 1/2 cup of the "crust mixture." continue to simmer till thick. let cool.
- pat 1/2 of the crust mixture into a lightly greased 13 x 9 pan. bake at 350 for 10 minutes.
- spread the zucchini mixture over the crust. add remaining 1 1/2 teaspoon of cinnamon to remaining crust mixture, and sprinkle this over the zucchini mixture.
- bake at 350 for 40 minutes.
Nutrition Facts : Calories 403.2, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 219.1, Carbohydrate 62.9, Fiber 2.5, Sugar 35.9, Protein 5
ZUCCHINI COBBLER
Make and share this Zucchini Cobbler recipe from Food.com.
Provided by oharaj5
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
- Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
- In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
- Press half of remaining butter mixture into bottom of a cookie sheet.
- Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
- Sprinkle with 1 teaspoon cinnamon and sugar.
- Bake 35 to 40 minutes at 375, or until top is golden. Serve warm or cold.
Nutrition Facts : Calories 280.1, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 103.7, Carbohydrate 42.2, Fiber 0.9, Sugar 25.7, Protein 2.6
ZUCCHINI COBBLER
Make and share this Zucchini Cobbler recipe from Food.com.
Provided by Teah English
Categories Pie
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
- DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
- DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
- STIR WELL.
- ADD PINEAPPLE AND JUICE.
- MIX WELL.
- DO NOT BEAT.
- POUR INTO A GREASED BAKING DISH (13X9" pan).
- SPREAD DRY CAKE MIX OVER TOP.
- DRIZZLE BUTTER OVER CAKE MIX.
- SPRINKLE NUTS ON TOP.
- BAKE AT 350F degrees FOR 60 MINUTES.
SOUTHERN ZUCCHINI COBBLER
Make and share this Southern Zucchini Cobbler recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h10m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
- For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
- Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
- Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.
Nutrition Facts : Calories 429.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 159.9, Carbohydrate 65, Fiber 1.9, Sugar 39.9, Protein 4.5
ZUCCHINI PARMESAN CRISPS
From the Food network show Healthy Appetites with Ellie Krieger. Weight watchers points per serving 2
Provided by couponmommy123
Categories Low Cholesterol
Time 35m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
- serving size, 1/2 cup.
ZUCCHINI CRISP (APPLE CRISP)
I found this recipe on the internet and can't wait to try it !! It is supposed to taste like apple crisp. I have never made this recipe, but am posting it here to share with you all and to keep it safe for future use. If you try it before I do, let me know how it turns out!
Provided by Theresa P
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- ZUCCHINI MIXTURE:.
- In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
- Add sugar, cinnamon and nutmeg and cook for a minute more.
- Remove from heat and let sit.
- CRUST MIXTURE:.
- For crust, mix flour, and sugar in a large bowl.
- Cut in cold butter until mixture resembles pea size coarse crumbs.
- Stir 1/2 cup of the flour mixture into zucchini and mix well.
- Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
- Spread zucchini mixture over crust in pan.
- Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
- Bake at 375°F for 35-40 minutes.
ZUCCHINI APPLE CRISP
I was delightfully surprised to find that a squash could taste identical to a fruit. What's more, this crisp is delicious!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.
Nutrition Facts : Calories 219 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 87mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.
ZUCCHINI CINNAMON COBBLER
I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!
Provided by Burnellfam08
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
- Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
- Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
- Bake in the preheated oven until top is golden brown, about 1 hour.
Nutrition Facts : Calories 294 calories, Carbohydrate 51.9 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 244.2 mg, Sugar 35.4 g
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