Zucchini in abundance? Here’s a ‘sweet’ way to use these prolific mid-summer veggies – thanks to MOVE chair, Joe Klinkhoff!

Zucchini Cobbler


8 c peeled, cubed zucchini

1 c lemon juice

1 c sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 tbsp. butter

Dash salt


1 c flour

1 c sugar

1 large egg

1/2 c butter, melted


Combine filling ingredients in a sauce pan.  Cook over medium heat until zucchini is translucent.  While zucchini is cooking, combine all topping ingredients EXCEPT the butter. It should resemble cornmeal (small coarse crumbs).  When zucchini is done, quickly stir in 2 tbsp. of topping into filling.  Cook over low until the mixture thickens.

Spray an 8 x 8 baking pan with cooking spray, or grease with butter. Scoop filling into the pan. Cover with the topping crumbs. Drizzle melted butter across crumbs. Bake at 350 degrees F until the top is browned and the filling is bubbly.  For a “soft” topping remove from oven, allow to rest 5 minutes then cover pan with foil.  Serve warm with vanilla ice cream or yogurt, or eat plain. Enjoy!