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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Here's one answer to the zucchini glut-taste's just like...............apple cobbler! Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees.
2. Grease a 9x13 inch pan and set aside.
3. In a medium sauce pan add together the zucchini and lemon juice.
4. Cook over medium high heat for 15 minutes stirring often, or until zucchini is tender.
5. Add 3/4 cups sugar,
6. 1 t. cinnamon,
7. and the 1/2 t. nutmeg.
8. Simmer for 1 minute.
9. Remove from heat and set aside.
10. In a large bowl combine the flour and 1&1/2 cups sugar.
11. Cut in the butter until mixture resembles coarse crumbs.
12. Stir in the coconut.
13. Stir 1/2 of the coconut crumb mixture into the zucchini mixture.
14. Press half the remaining crumbs into the bottom of the prepared pan.
15. Spread the zucchini mixture on top of the bottom crust.
16. Add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture.
17. Bake for 35-40 minutes or until golden brown and bubbly.
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