Zucchini Cobbler

This is a recipe I’ve saved from many, many years ago. It was a contest winner and is very easy.

Filling:

4 cups chopped zucchini (and/or yellow summer squash)

1/3 cup lemon juice

1/2 c. (organic, raw cane) sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

To Prepare Filling:

In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in sugar, cinnamon and nutmeg and cook one minute more.

Remove from heat and set aside.

Preheat oven to 375. Grease an 8x8 baking dish.

Crust:

2 c. flour

1 c. (organic, raw cane) sugar

3/4 c. butter, chilled

1/2 tsp. cinnamon

To Prepare Crust:

In a large bowl, combine flour and sugar. Cut in butter with pastry blender, fork, or your fingers, until mixture resembles coarse crumbs. Stir 1/4 cup of butter/flour mixture into zucchini mixture. Press half of remaining butter/flour mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter/flour mixture over zucchini. Sprinkle with cinnamon.

Bake 35 to 40 minutes, or until top is golden.

Recipe created or adapted by Liz Talley, Urban Graze

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#treats