Tuesday, September 27, 2011

Zucchini Cobbler Bars

My friend Melissa went to a harvest party and recipe swap at herdaughter's school and came home with this recipe ... the name is a little scary, but it was AMAZING!!

Makes about 8-10 servings


4 cups chopped seeded, peeled zucchini
1/3 cup lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon cinnamon
3/4 cup cold butter, cubed

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.

Bake at 375° for 35-40 minutes or until golden and bubbly. Serve alone as a bar or serve warm with vanilla ice cream!

(pictures are from Taste & Tell)

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