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!
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. BUT...you'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!
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.