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Monday, September 12, 2016

Zucchini Cobbler Recipe

I don't feel like shopping or baking, but I had to share this recipe without making it first. I got it Here.

For some reason in the past, I used my coffee bean grinder, the kind with a stainless steel cup with blades, to grind rice, oats, and other things. Coffee beans have never been ground in it. Besides, no odor is ever left behind.

Oh, I was trying my hand at making cream of rice, something I love. When I took the top off, there was a cloud of rice particles. It turns out that brown rice can be ground to almost flour consistency. Maybe a few more minutes of grinding would make it all into flour. I can try. Then, I can use that instead of the all purpose flour in this recipe. I will substitute something for the butter, too.

Okay, you want me to try this recipe first? Tough! I told exbf not to come on Friday. That is how sick I feel. Plus, I spent my birthday in bed. However, I wanted to get this out to you so that anyone with a zucchini glut now and  out of ideas could try it out. Her blog stated they used or will use winter squash for the same recipe.

Zucchini Cobbler



5 cups zucchini – peeled, seeded & chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon
1. Preheat oven to 375 degrees F. Coat a 9x13 inch baking dish with cooking spray.
2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in ¾ cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
3. In a large mixing bowl, combine flour and 1 ½ cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir ½ cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Your turn
Has anyone tried this Zucchini Cobbler?


  1. Linda.mmdid you ever hear the joke about zucchini bread? Ten dollars worth of ingredients to use up a free zucchini. On the other hand this is different. I have layered zucchini and tomatoes with a bechamel sauce when I had a lot of both. My free farmer dried up but I do have a butternut squash.

    1. carol,
      No, I never heard that, but it is funny. I imagine a butternut squash will work just fine in this recipe. I have seen pies made from green tomatoes and lots of vegetables.

      Personally, not only do I not have a glut of zucchini, but I would not get tired of zucchini every day. I have not put the concept to the test, though.

      Thanks for the new joke. I have hear of people coming out from church and finding zucchini in their car. Or, getting up in the morning only to find a huge bag of zucchini on the porch.


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