So I often end up with giant zucchini that is basically not edible as is. You know the kind that gets all tough and seedy, looks cool, tastes nasty. Mostly from failure to check my garden on a regular basis. A few years ago I ended up with a recipe for these giant vegetables that started saving them from my compost bin. When my neighbor first shared this recipe with me I wasn't so sure about it but I tried it anyways and boy am I glad I did. I hate wasting food, it seriously drives me crazy. So with that in mind and my serious sweet tooth I give you the following recipe for..............zucchini cobbler.......................weird right? As proof that this is worth making I give you photographic evidence, below is a table full of children gobbling up the cobbler, some even finishing and asking for more before I could even snap the picture! Course I didn't really tell them exactly what it was as they started gobbling (I wasn't born yesterday!) but none the less. Yummy! Zucchini cobbler-
8 cups zucchini
3/4 cups sugar
3 tbsp flour
a dash of salt
Cinnamon, more or less to taste
1 tsp cream of tartar
1 tbsp lemon juice
1 (10 ounce) can crushed pineapple
1 box apple oat bran muffin mix (I found this in the Krusteaz brand)
1/2 cup butter melted
1/2 cup nuts chopped (optional)
Peel and cut zucchini lengthwise, strip out the seeds, cut into 1/2 inch pieces. Cook til tender. Drain. Cool in cold water. Drain. Add sugar, flour, salt, cinnamon, cream of tartar and lemon juice. Stir. Add pineapple with the juice and mix. Pour in a greased 9 by 13 baking dish. Spread dry muffin mix over the top. Drizzle the melted butter over the mix and sprinkle the nuts on top. Bake at 350 for 60 minutes.
The tougher the zucchini the better because then they don't get to mushy when cooked. The whole thing ends up tasting like an apple cobbler...with a twist.
If you're brave enough to try it let me know! I just ate some again for breakfast. :)
2 hours ago