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Baking Hack: Zucchini Crisp | Zucchini Cobbler | Zucchini Pie

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Anyone else have zucchini coming out of their ears right now? Our garden is literally OVER GROWN  with weeds (think Jurassic Park, like never coming back). YET STILL, the zucchini is thriving like cockroaches after an apocalypse. Sometimes I forget to pick them before they are way too big. I usually shred them and make up some amazing zucchini muffins that are included in my e-cookbook. BUT… I get bored of zucchini muffins after I having made 4-5 large (8 dozen) batches. So we switch it up here a bit.

Did you know zucchini can masquerade as apples if you do a little knife work and coat them in a cinnamon sugar mix? Yep, like legit apple pie, apple cobbler, etc but made with zucchini.

Now I am not going to claim it is much better for you, because let’s be honest – Momma ain’t leaving out the sugar… so… yeah

Here’s how to do it.

Start with an overgrown zucchini and peel the green skin off it. You could leave it on; it is probably better for you, but I will tell you right now if you do your kids WILL know that isn’t an apple pie your feeding them!

Then cut both ends off the zucchini and slice it down the center, lengthwise.

Using a spoon scoop out the seeds and mushy center stuff. Think carving a jack-o-lantern.

If your zucchini is extra large you may want to slice each of the pieces once more length wise.

Now just cut thin slices – they look exactly like apple slices and have the same consistency, even when cooked. Add some cinnamon and sugar and they taste like apples when cooked as well!

Need a video tutorial?

Girl, got you covered!

Here’s a great zucchini crisp and cobbler recipe to get you started! For breakfast with some yogurt or with some ice cream after your favorite meal– they are both amazing!

Zucchini Crisp:

Filling:

  • 5 cups zucchini (cut the way it is in the video) or 4 cups further diced if you’d like
  • 1/4 cup lemon juice
  • 1/4 sugar
  • 1 tsp cinnamon

Topping

  • OPTIONAL: 1 tsp nutmeg
  • 3/4 cup brown sugar
  • 1 cup old fashion oats
  • 1/2 cup AP flour
  • 1/2 cup butter

Directions:

Preheat oven to 375 degrees. In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg – mix well. Pour into a greased 8×8 baking dish. For topping combine brown sugar, oats, and flour and mix. Cut in butter. Sprinkle topping over zucchini mixture and bake for 45 minutes or until bubbly and zucchini is tender. Serve with ice cream!

 

Zucchini Cobbler:

Filling:

  • 5 cups zucchini (cut the way it is in the video) or 4 cups further diced if you’d like
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 tsp cinnamon

Topping:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (1/2 stick) of butter, melted
  • 1/4 cup milk
  • 1 tsp vanilla

Preheat oven to 375 degrees. In 8×8 baking dish mix together zucchini, lemon juice, 1/4 cup sugar and cinnamon. In a mixing bowl mix together topping ingredients. Pour topping over zucchini and bake for 40-45 minutes or until crust is set and is starting to turn golden at the edges.

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