“Everyone will be fooled by this great zucchini squash recipe! It looks and tastes just like apple cobbler! I serve it warm with vanilla ice cream or the next day room temp with whipped cream. Use one of those giant ‘I’ve been hiding’ zucchini you find in the deep vestiges of the garden! A real family favorite! Even people who think they hate zucchini will love this recipe!”
8 cups peeled, seeded, diced zucchini
3/4 cup fresh lemon juice approx. 4-5 lemons
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 cups flour
2 cups rolled oats
1 1/2 cups sugar
2 Tb. molasses
3/4 cup butter
3/4 olive oil (or applesauce)
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup sliced almonds
Directions- Preheat oven 375 degrees F (190 degrees C). Butter a 9×13 baking dish.
Peel. Seed. Chop. Cube squash into large chunks. It already pretty much looks like APPLES!
Cook zucchini with lemon juice in a covered saucepan over medium heat for 15 minutes or until tender, stirring occasionally. Stir in 3/4 cup sugar & 1 tsp cinnamon & nutmeg. Simmer for a min. Remove from heat, set aside.
Combine flour, oats, molasses, 1 tsp cinnamon & 1 1/2 cups sugar. Cut in butter (or melt & drizzle) & olive oil into coarse crumbs (or applesauce). Add (optional) vanilla & almonds.
Stir 1/2 cup of crumb topping into cooked zucchini mix.
Pour into dish. Top with remaining topping. Bake 35-40 minutes until light golden brown & bubbly.
Serve warm with vanilla ice cream or whipped cream. Great the next day.
Prep Time: 25 min. Cook Time: 35-40. Ready In: 1 hr. Servings 16.
This is a cinchy recipe that adapts well to experimenting & altering. I didn’t have lemon juice so I made a batch with orange juice and my daughter thought it was peach cobbler! (I stayed up late and made it while everyone was sleeping so I could fool them! HEEHEE). Feel free to adjust any ingredients as you know your family’s taste. Almonds & vanilla are optional. Don’t press top crust in or it can become a challenge to spoon thru. I use all the topping on the top but you can make a bottom and top crust if that’s your preference. I usually use a large deep dish corning ware pan and a small one so I can share. SOOO GOOD! And wait until you see their faces when you tell them it’s ZUCCHINI!?!
Even the staunchest zucchini naysayers will rave & crave this recipe! I get such a kick out of making stuff my husband thinks he doesn’t like then watch him gobble it up and ask for more! This stuff rules!
2nd place ribbon in the Gold Country fair. We’re #2! We’re #2!