Zucchini Cobbler

Recipe View 20 mins Prepare the Zucchini Filling: In a large saucepan, combine the peeled and chopped zucchini with the lemon juice. Cook and stir over medium heat until the zucchini is tender, about 15-20 minutes. Stir in 1 cup of granulated sugar, 1 teaspoon of ground cinnamon, and nutmeg; cook for an additional minute until well combined. Remove from heat and set aside.

Recipe View 5 mins Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 10x15-inch baking dish to prevent sticking.

Recipe View 10 mins Make the Crumb Topping: In a large bowl, whisk together the flour and 1/2 cup of granulated sugar. Cut in the chilled butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Reserve 1/2 cup of the crumb mixture for later.

Recipe View 2 mins Combine and Assemble: Gently stir the remaining 1/2 cup of crumb mixture into the cooked zucchini mixture.

Recipe View 5 mins Layer and Bake: Press half of the remaining crumb mixture into the bottom of the prepared baking dish. Spread the zucchini mixture evenly over the crumb base, then sprinkle the reserved crumb mixture evenly over the zucchini. Sprinkle with the additional 1 teaspoon of cinnamon.

Recipe View 40 mins Bake: Bake in the preheated oven until the top is golden brown and the filling is bubbly, approximately 35-40 minutes. Let cool slightly before serving.