ZUCCHINI COBBLER

 

Contributed by Mary Jo Tansy

Filling:

• 10 cups zucchini - peeled, seeded, and chopped
• 1 cup fresh lemon juice
• 1-1/2 cup white sugar
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons corn starch

Cobbles:

• 2-1/2 cups all-purpose flour
• 1/2 cups white sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cups cold unsalted butter, cubed (1/4")
• 1 cup plain whole-milk yogurt

Preheat oven to 425°. Coat a 9 x 13-inch baking dish with cooking spray.

Make filling:
Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 20 minutes, or until very tender. Stir in 1-1/2 cup sugar, cinnamon, and nutmeg. Simmer 10 minutes longer.

Make cobbles:
Meanwhile, in a large mixing bowl, combine flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in yogurt. 

Press half the remaining crumb mixture into the prepared pan. Set aside. 

Dissolve cornstarch in 2 tablespoons of water and stir into zucchini mixture until it thickens. Spread zucchini evenly over crust. 

Spoon "cobbles" of biscuit mixture over zucchini, and sprinkle with sugar if desired. 

Bake in the preheated oven for 16 to 18 minutes, or until cobbles are golden brown.