Ingredients for Zucchini Cobbler
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Zucchini Cobbler? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Zucchini Cobbler
- Preheat oven to 375°F (190°C).
- In a large saucepan, combine 4 cups shredded zucchini and 2 tablespoons lemon juice. Cook over medium-low heat for 15-20 minutes, or until zucchini is tender and most of the liquid has evaporated.
- Stir in ¾ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Simmer for 1 minute more. Remove from heat and set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour and ¾ cup granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir ½ cup of the crumb mixture into the zucchini mixture.
- Grease a 15x10x1-inch baking pan.
- Press half of the remaining crumb mixture into the bottom of the prepared pan.
- Spread the zucchini mixture evenly over the crust.
- Crumble the remaining crust mixture over the zucchini filling.
- Sprinkle with an additional ¼ teaspoon of cinnamon.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Top with a scoop of vanilla ice cream or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
159g
Fat
55g
Carbs
21g
