Whether it's lightly sauteed, put in a frittata, roasted, or cooked in homemade spaghetti sauce, zucchini has perpetually proven it versatility. And of course we can't forget the sweeter side of this yummy fruit in the forms of cookies and bread. Yep, you read it correctly, and I assure you I didn't write this post while caffeine-deprived. Even though zucchini is usually served savory (that's how my grandmother prepared it) and as a side, it's botanically classified as a fruit.
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
Serves 12
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
Crust
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.
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
Serves 12
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
Crust
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.
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