Zucchini Oat Cobbler


Zucchini Oat Cobbler

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Recipe Data


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    Servings and Ingredients

    Serves 24
    8 c. peeled, seeded and chopped zucchini (about 3 pounds)
    ⅔ c. Hy-Vee lemon juice
    1 ½ c. Hy-Vee granulated sugar, divided
    2 tsp. Hy-Vee cinnamon, divided
    ½ tsp. Hy-Vee ground nutmeg
    2 ½ c. Hy-Vee all-purpose flour
    1 ½ c. Hy-Vee quick oats
    1 c. Hy-Vee light brown sugar
    ¾ c. Hy-Vee unsalted butter
    ⅓ c. Hy-Vee canola oil
    Hy-Vee non-stick spray


    1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice for 20 minutes or until zucchini is tender. Add 1 cup sugar, 1 teaspoon cinnamon and nutmeg; simmer 1 minute longer. Remove from heat; set aside.
    2. Preheat oven to 375 degrees.
    3. For crust, combine flour, oats, remaining 1/2 cup granulated sugar and brown sugar in a bowl; cut in butter and oil until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crumb mixture, about 3 cups, into the bottom of a greased 15-by-10 inch baking pan. Spread zucchini on top; crumble remaining crust mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
    4. Bake 35 to 40 minutes or until golden and bubbly.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 15mg
    • Sodium: 10mg
    • Total Carbohydrates: 37g

    Daily Values

    Vitamin A 6%
    Vitamin C 15%
    Iron 6%
    Calcium 2%