Try this Zucchini Cobbler recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add 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 mixure resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remainig 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. Recipe By : Reminisce Magazine/August 96 Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:35:37 -0400 From: Mvadaloca@aol.com NOTES : Tastes like apples, not zucchini
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 627 | ||
Calories from Fat: 141 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 40.7mg | 13 % | |
Sodium 462.1mg | 16 % | |
Potassium 64.9mg | 2 % | |
Total Carbohydrate 122.4g | 36 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 121.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
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