When you’ve just about exhausted all possibilities of what to do with all of that zucchini, here is another idea for its use. You just might fool your family or friends into thinking that this is an apple cobbler. It is a little time consuming, but the results are delicious. I hope you’ll try it!
Ingredients (Zucchini filling):
8 c. zucchini (peeled, chopped, and seeds removed)
2/3 c. fresh lemon juice (about 3½ lemons)
1 c. white sugar
1 t. ground cinnamon
½ t. ground nutmeg
Peel skins from zucchini and remove ends. Split zucchini in half, then into quarters; remove seeds from each quarter. Cut into small dice.
Juice lemons to yield 2/3 cup. Be sure to strain seeds from juice.
In a large saucepan, add zucchini, lemon juice, sugar, cinnamon, and nutmeg. Over medium heat, cook for 15-20 minutes or until zucchini is tender. Remove from heat.
4 c. all-purpose flour
2 c. white sugar
1½ c. (3 sticks) butter, chilled
1 t. cinnamon
In a large bowl, add flour and sugar; mix to combine. Add butter and mix with pastry blender or your hands until the mixture resembles coarse crumbs.
Remove ½ c. of the butter/flour mixture and add to the zucchini mixture (this will help to thicken the zucchini mixture). Allow to cool slightly.
Grease a 10×15 inch baking pan. Remove half of the left over crumb mixture and press into the bottom of the baking pan. Add cooled zucchini mixture and spread evenly.
Using the rest of the crumb mixture, sprinkle liberally over the zucchini mixture and lightly press down with your hand, to form a top crust. Sprinkle 1 t. ground cinnamon on top of crust mixture.
Preheat oven to 375º and bake for 35-40 minutes, or until top is golden. Serve warm or cold.