You'll Never Guess

Here is the dessert I made tonight.  It was absolutely great, but I bet you can't guess what it is?!?

Nope, you're wrong.  It's actually. . . . . .


Zucchini Cobbler
(recipe courtesy of allrecipes.com)

Ingredients:
4 cups peeled, chopped zucchini (seeds removed)
1/3 cup lemon juice
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1 cup white sugar
3/4 cups (1-1/2 sticks) butter, chilled
1 teaspoon ground cinnamon

Directions:
1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes.  Stir in 1/2 cup of sugar, 1/2 teaspoon of cinnamon and 1/4 teaspoon nutmeg and cook one minute more.  Remove from heat and set aside.

2. Preheat oven to 375 degrees.  Grease a 9x13 inch baking dish.  In a large bowl, combine flour and 1 cup sugar.  Cut in butter with a pastry blender (or a Cuisinart on the dough setting) or two knives until mixture resembles coarse crumbs.  Stir 1/2 cup of butter mixture into zucchini mixture.  Press half the 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.

3. Bake 35 minutes or until top is golden.  Serve warm or cold. 

I served it with Breyers Natural Ice Cream (Natural Vanilla flavor).  The kids could not tell it was zucchini.  They guessed pineapple and apple.  Ben gave it a 10 out of 10.  Darrin gave it a 6 out of 10.  Lia didn't really like it which cracks me up because she is the biggest vegetable eater in the house - and I honestly think this was too sweet for her, if you can believe that. 

I am a HUGE cobbler fan.  (Like, make me a cobbler for my birthday and forget the birthday cake, that's how much I love cobbler.)  And I loved this recipe.  I can't believe how sweet and tangy the zucchini gets - tastes just like apples to me.  Seriously, this is a great recipe AND it gives your family one more helping of veggies at night! 

Big thanks to Miss Paula for giving me this recipe.