Fascinating use for those “OMG I never saw that one” zucchini out of your garden.  hellyeahrecipes: Zucchini Cobbler 12 cups zucchini, peeled and chopped into quarters 1 cup fresh squeezed lemon juice ¾ cup brown rice syrup (or raw sugar) 1 ½ tsp cinnamon 1 tsp nutmeg 3 cups of gluten free oats, ground to a course flour in a food processor (or organic bakers flour) ¾ cup raw sugar 1 cup raw coconut oil (or cold butter) 1 tsp cinnamon Preheat the oven to 375’. In large saucepan over medium heat, cook chopped zucchini in the lemon juice for 10-15 minutes. Add brown rice syrup, cinnamon, and nutmeg, and simmer for 1 minute longer. For the crust: combine oats and sugar in the bowl of a food processor and pulse until the oats become coarse flour. Pour into a large bowl, and stir in cinnamon. If you’re using coconut, crumble the oil and oat mixture with your hands. If you’re using butter, cut in until mixture resembles course crumbs. Stir in 1/2 cup of crust into the zucchini mixture. Press 1/2 of remaining crust mixture into greased baking pan, spread zucchini over top, and crumble crust to just cover the zucchini. Sprinkle with cinnamon. Bake for 35 minutes. Enjoy à la mode fresh from the oven, or allow to cool and fridge it for at least an hour.

Fascinating use for those “OMG I never saw that one” zucchini out of your garden. 

hellyeahrecipes:

Zucchini Cobbler

  • 12 cups zucchini, peeled and chopped into quarters
  • 1 cup fresh squeezed lemon juice
  • ¾ cup brown rice syrup (or raw sugar)
  • 1 ½ tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups of gluten free oats, ground to a course flour in a food processor (or organic bakers flour)
  • ¾ cup raw sugar
  • 1 cup raw coconut oil (or cold butter)
  • 1 tsp cinnamon
  1. Preheat the oven to 375’. In large saucepan over medium heat, cook chopped zucchini in the lemon juice for 10-15 minutes. Add brown rice syrup, cinnamon, and nutmeg, and simmer for 1 minute longer.
  2. For the crust: combine oats and sugar in the bowl of a food processor and pulse until the oats become coarse flour. Pour into a large bowl, and stir in cinnamon. If you’re using coconut, crumble the oil and oat mixture with your hands. If you’re using butter, cut in until mixture resembles course crumbs.
  3. Stir in 1/2 cup of crust into the zucchini mixture. Press 1/2 of remaining crust mixture into greased baking pan, spread zucchini over top, and crumble crust to just cover the zucchini. Sprinkle with cinnamon.
  4. Bake for 35 minutes. Enjoy à la mode fresh from the oven, or allow to cool and fridge it for at least an hour.

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Tags: recipe zucchini cobbler vegetarian vegan gluten-free