Food recipes
Zucchini Cobbler
Zucchini Cobbler Ingredients: squash, summer, zucchini, includes skin, raw lemon juice, raw sugars, granulated spices, cinnamon, ground spices, nutmeg, ground wheat flour, white, all-purpose, unenriched sugars, granul...
Zucchini Cobbler
Ingredients:
squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground
Directions:
In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more.
Remove from heat and set aside.
In a large bowl, combine flour and 2 cups sugar.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
Press half of remaining butter mixture into bottom of a cookie sheet.
Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
Sprinkle with 1 teaspoon cinnamon and sugar.
Bake 35 to 40 minutes at 375, or until top is golden.
Serve warm or cold.
Ingredients:
squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
spices, cinnamon, ground
Directions:
In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.
Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more.
Remove from heat and set aside.
In a large bowl, combine flour and 2 cups sugar.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
Stir 1/2 cup of butter mixture into zucchini mixture and mash the zucchini.
Press half of remaining butter mixture into bottom of a cookie sheet.
Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
Sprinkle with 1 teaspoon cinnamon and sugar.
Bake 35 to 40 minutes at 375, or until top is golden.
Serve warm or cold.