Several months ago, knowing my competitive streak all too well, my older son Jonathan challenged me to find a new way to prepare this Italian squash. So, after sifting through what seemed like millions of recipes on the internet, I found a recipe for zucchini cobbler and adapted it to suit my tastes. The results? It tastes unbelievably like apple cobbler--so much that I entered the baked good in a bake-off and it won second place. The judges were convinced it was apple. Below is the recipe...enjoy!
Fake Apple Cobbler Bars
4 cups peeled zucchini (about 1.5 lbs.)
1/3 cup lemon juice
1/2 cup organic coconut palm sugar
1/2 cup white sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla flavoring
2 cups all-purpose flour (or rice flour)
1 cup sugar
1 stick margarine
1/2 tsp. salt
1 tsp. cinnamon
Preheat oven to 375° F.
- In a large saucepan, combine all the filling ingredients and cook over medium-low heat 15-20 minutes covered, stirring occasionally, or until zucchini is tender. Remove from the heat; set aside.
- To prepare the crust: combine the flour and sugar in a bowl. Cut in the margarine until the mixture resembles coarse crumbs. Stir 1/2 cup of the crust into the filling.
- Press half of remaining crust mixture into a greased 9. x 13-in. x 1-in. baking pan. Spread zucchini over top. Crumble the remaining crust mixture over zucchini. Sprinkle with cinnamon.
- Bake for 30-40 minutes or until golden and bubbly. Allow to cool, cut into squares and remove from the pan. Store in an airtight container in the fridge.