To observe, enjoy and create in everyday life

Wow Your Friends...with Zucchini

Remember these two guys? The monstrous zucchini plants that stand chest high? The ones that have already produced so much and shaded out some of my herbs and tomato plants that I actually took one of them out of the garden? Well, I have found a new use for the abundance on zucchini, and I would love to share it with you!

This a very small sampling of what I took from just one of the plants. After I shredded and froze some of it, sauteed some as a side dish, broiled some with grated Parmesan and pawned some of it off to friends who didn't grow a garden this year, I have found a new and yummy way to eat the zucchini... Zucchini Cobbler! 

I am not kidding. It is delicious. My friend Sandy brought this dessert to our church group, and we all gobbled it up. People came back for seconds. I asked for the recipe so that I could make a dish of it to share at our neighborhood BBQ this weekend. You must try it!
It's super simple. Take one of those large zucchini that somehow grew quadruple in size overnight, peel it, remove some of the seeds (if its very seedy), dice it and then toss 8 cups of it into a saucepan with some lemon juice. Heat this up over medium heat until slightly soft and then stir in some sugar, cinnamon and grated nutmeg.

While you are cooking up the zucchini, make a quick crumb mixture with butter, flour and sugar. Press half of it into the bottom of a greased 9x13 inch pan. Stir some of this buttery-flour mixture into your cooked zucchini to thicken it and then pour the hot zucchini mixture into your baking pan. Sprinkle the remaining crumb mixture on top and place the dish into the oven to bake. 

What you end up with is a tasty dessert that tastes much like an apple cobbler.'re eating veggies for dessert! Let me know if you give this dessert a try, or if you have any other creative ways to use up the gluttony of zucchini from the garden!

Zucchini Cobbler

8 cups peeled, diced zucchini
1/2 - 2/3 cup lemon juice
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg

4 cups all purpose flour
2 cups sugar
1 1/2 cups butter
1 teaspoon cinnamon

  • 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.
  • Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking dish. 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. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  • Bake for 35-40 minutes, or until top is golden. Serve warm or at room temperature. 


  1. Oh my! Yes! I'm going to have to make this! We didn't grow zucchini but there's a farm near us that had the biggest zucchinis around!

    1. Let me know if you like it...I hope you do!!!

  2. That doesn't happen often...a new zucchini recipe! looking forward to trying this one out! Looks great!

  3. Our zucchini did not fare well this year (squash bugs), but this recipe looks good! I'll just have to pin it for next year's crop! Thanks for sharing!

    1. I'm sorry to hear about your zucchini this year. How frustrating. It seems that every year there is at least one crop that doesn't do well because of pests. This year it was the green beans for us. The birds and slugs were teaming up to make sure not a single one would survive!
      I hope you have a great harvest of zucchini next year!!

  4. Bekah, thank you for visiting my little blog. Oh my goodness, I have never had zucchini cobbler. Well, if zucchini tastes find in bread, then why not a cobbler. Thank you for sharing the recipe, I will give it a try!