Dj S Eagles Zucchini Cobbler Recipes

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ZUCCHINI COBBLER



Zucchini Cobbler image

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

8 cups zucchini
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)

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.

ZUCCHINI COBBLER



Zucchini Cobbler image

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

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

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 COBBLER



Zucchini Cobbler image

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     Squash Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

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



Zucchini Cobbler image

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     Squash Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

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



Zucchini Cobbler image

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     Squash Recipes

Time 1h20m

Yield 25

Number Of Ingredients 9

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

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

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and 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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • 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 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 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.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and 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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • 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 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 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.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

ZUCCHINI-COCONUT COBBLER



Zucchini-Coconut Cobbler image

Make and share this Zucchini-Coconut Cobbler recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

5 cups peeled seeded and chopped zucchini
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
4 cups flour
1 1/2 cups white sugar
1 1/2 cups cold butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup shredded coconut

Steps:

  • Preheat oven to 375 degrees.
  • Grease a 9x13 inch pan and set aside.
  • In a medium sauce pan add together the zucchini and lemon juice.
  • Cook over medium high heat for 15 minutes stirring often, or until zucchini is tender.
  • Add 3/4 cups sugar,
  • 1 t. cinnamon,
  • and the 1/2 t. nutmeg.
  • Simmer for 1 minute.
  • Remove from heat and set aside.
  • In a large bowl combine the flour and 1&1/2 cups sugar.
  • Cut in the butter until mixture resembles coarse crumbs.
  • Stir in the coconut.
  • Stir 1/2 of the coconut crumb mixture into the zucchini mixture.
  • Press half the remaining crumbs into the bottom of the prepared pan.
  • Spread the zucchini mixture on top of the bottom crust.
  • Add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture.
  • Bake for 35-40 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 839.9, Fat 42.4, SaturatedFat 28.2, Cholesterol 91.5, Sodium 316.1, Carbohydrate 110.6, Fiber 4.6, Sugar 59.5, Protein 8.6

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