Best Zucchini Suprise Recipes

ZUCCHINI COBBLER

Zucchini Cobbler image

This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

Ingredients

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

Steps:

Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI SUPRISE

Zucchini Suprise image

This makes a great side dish or just a meal by it's self. And you can even use that extra zucchini fresh from the garden.

Provided by Angela Allen

Categories Vegetables

Time 1h15m

Number Of Ingredients 11

Ingredients

4 c water
6 c sliced zucchini
1 c shredded carrots
1/4 c chopped onion
1 tsp salt
1 can(s) (10 3/4oz) campbell's cream of mushroom soup, undiluted
8 oz dasiy sour cream
1/2 tsp mccormick's garlic powder
1/2 tsp pepper
4 c peppridge farm seasoned croutons
1/2 c unsalted butter

Steps:

1. Pre-Heat oven 350* In a large Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrots, onion and salt. Cook for 8-10 minutes or until vegetables are tender,drain.
2. In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter, place half in a greased 13x9 inch baking dish.Top with vegetable mixture and remaing croutons.
3. Cover and bake at 350* for 30 minutes. Uncover, bake 10 minutes longer or until golden brown.