Zucchini Cobbler

Name: Zucchini Cobbler
Cook time: 40 min
Total time: 60 min
Yield: 18
Ingredients: A bowl with a capacity of 1.25 liter containing zucchini - peeled, seeded, and chopped; 130 liter fresh lemon juice; A cup with a capacity of 190 ml containing white sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; A bowl with a capacity of 1 liter containing all-purpose flour; A bowl with a capacity of 3/8 liter containing white sugar; A bowl with a capacity of 3/8 liter containing butter, chilled; 1 teaspoon ground cinnamon

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.

Ingrediënten

Bereiding

Preheat oven to 190 degrees ( 190 C ).Coat a 23x33 centimetre 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 190 liter sugar, 1 teaspoon cinnamon, and nutmeg.Simmer 1 minute longer, remove from heat, and set aside.
In a large mixing bowl, combine flour and 3/8 liter sugar.Cut in butter until the mixture resembles coarse crumbs.Stir 1/4 liter 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.