Best 6 Easy Zucchini Cobbler Recipes

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Indulge in the delectable Zucchini Cobbler, a delightful dish that harmoniously blends the flavors of zucchini, sweet corn, bell peppers, and a tantalizing blend of spices. The cobbler's golden-brown crust encases a vibrant medley of these fresh ingredients, creating a symphony of flavors and textures that will tantalize your taste buds. This culinary creation is not only a feast for the senses but also a testament to the versatility of zucchini, transforming this humble vegetable into a hearty and satisfying main course.

The accompanying recipes offer a tempting array of culinary adventures. Explore the classic Zucchini Cobbler recipe, a timeless dish that showcases the vegetable's natural sweetness. Discover the tantalizing Cheesy Zucchini Casserole, a rich and creamy concoction that is sure to become a family favorite. For a lighter option, try the refreshing Zucchini Corn Chowder, a delightful blend of flavors and textures that is perfect for a cozy lunch or light dinner. And for those who prefer a plant-based diet, the Vegan Zucchini Cobbler offers a satisfying and flavorful alternative.

Let's cook with our recipes!

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.

SOUTHERN ZUCCHINI COBBLER



Southern Zucchini Cobbler image

Make and share this Southern Zucchini Cobbler recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 16-18 serving(s)

Number Of Ingredients 9

3 lbs chopped seeded peeled zucchini (about 8 cups)
2/3 cup lemon juice
1 cup sugar (or reduce to suit taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

Steps:

  • In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
  • For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
  • Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.

Nutrition Facts : Calories 429.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 159.9, Carbohydrate 65, Fiber 1.9, Sugar 39.9, Protein 4.5

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.

SUMMER VEGETABLE COBBLER



Summer Vegetable Cobbler image

Here's a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. - Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 17

2 tablespoons butter
3 small zucchini, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
BISCUIT TOPPING:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil
2/3 cup 2% milk

Steps:

  • Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish., For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.

Nutrition Facts : Calories 354 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

ZUCCHINI CINNAMON COBBLER



Zucchini Cinnamon Cobbler image

I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!

Provided by Burnellfam08

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 10

Number Of Ingredients 14

cooking spray
8 cups (1/2-inch) pieces peeled and seeded zucchini
1 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon apple pie spice
¾ teaspoon cream of tartar
salt
1 ¼ cups cake flour
½ cup white sugar
¼ cup brown sugar
2 ½ teaspoons baking powder
1 pinch salt
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
  • Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
  • Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
  • Bake in the preheated oven until top is golden brown, about 1 hour.

Nutrition Facts : Calories 294 calories, Carbohydrate 51.9 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 244.2 mg, Sugar 35.4 g

ZUCCHINI BARS



Zucchini Bars image

Here's another baking classic that belongs in everyone's recipe box. A clove-scented homemade frosting makes a good thing even better!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 14

2/3 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup shredded zucchini, drained
1/2 cup chopped nuts
3/4 cup powdered sugar
1 tablespoon butter or margarine, softened
1/8 teaspoon ground cloves
3 to 4 teaspoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 9- or 8-inch square pan. In large bowl, mix brown sugar, butter, vanilla and egg. Stir in flour, baking soda, cinnamon and 1/2 teaspoon cloves. Stir in zucchini and nuts. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over bars. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 75 mg

Tips:

  • Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, blemish-free skin. Avoid zucchini that are too large or have thick skins, as these will be more difficult to cook and may have a bitter taste.
  • Prepare the zucchini properly. Wash the zucchini thoroughly and remove the ends. Cut the zucchini into 1/2-inch thick slices or chunks.
  • Use a variety of spices and herbs. Zucchini is a mild-flavored vegetable, so it can easily be overpowered by other flavors. Use a variety of spices and herbs to create a flavorful cobbler, such as garlic, onion, paprika, cumin, oregano, or thyme.
  • Don't overcook the zucchini. Zucchini cooks quickly, so be careful not to overcook it. Overcooked zucchini will become mushy and lose its flavor.
  • Serve warm. Zucchini cobbler is best served warm, either immediately after it is cooked or after it has been reheated.

Conclusion:

Zucchini cobbler is a delicious and easy-to-make dish that is perfect for summer. It is a great way to use up fresh zucchini from your garden or local farmers market. With a few simple ingredients and a little time, you can create a delicious and satisfying meal that the whole family will enjoy.

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