Friday, July 30, 2010

Zucchini Cobbler I had lots of zucchini left over after making all the bread I could and had to come up with another way to use it.  Here is the creation;  Zucchini Cobbler  It's similar to a peach cobbler crumble my mother has made in the past where you make a cake like batter and spread over the filling.

3-4c. thinly sliced zucchini, 1 1/2 Tbsp. honey, 1 Tbsp. lemon juice, 2 dashes salt, 1 dash black pepper

Grease a 9x13" casserole and spread zucchini across the bottom.  Sprinkle with salt and pepper, then drizzle honey and lemon juice over the top.

2 1/2c. all purpose flour, 1 1/2c. sugar, 1 Tbsp. honey, 2 tsp. vanilla,  1-2 tsp. cinnamon, 1/2c. milk

Mix all ingredients until well combined.  Use your hands to spread in lumps over the zucchini filling.  Do this until you use all the dough to cover the filling, it's okay if not all is covered.  Bake @ 350 degrees Fahrenheit for 1 hour. 

I know it sounds strange, but just wait until you taste it. 

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