Monday, August 17, 2009

Susan's Zucchini-Key Lime Cobbler


You know how through the internet, you get a chance to connect with people with similar interests, people who you'd probably be best buddies with in real life but who live so far away you'd doubtless never even get to meet if it weren't for web sites and blogs?

That's why I was so excited to discover the site of Susan R. Blaske Williams, a kindred spirit who lives way across the country from me and who publishes Making It Home Magazine: Encouragement for Women with a Heart for Home. A mom of four children and grandma of three, Susan loves to offer support to women in all their roles as moms, wives, homemakers, and grandmas.

She's also written a book, a basic training manual for women who're turning their attention toward home. It's called Making It Home, and I'll be giving away a copy in my first book giveaway ever (yay!) later this week. So stay tuned.

In the meantime, here is Susan's recipe for Zucchini-Key Lime Cobbler. It's not only a great use for those gobs of summer squash that may be overrunning your back yard, but also, says Susan, it tastes "better than apple pie."

You can't beat that.

Here, in Susan's own words, are the instructions:

ZUCCHINI-KEY LIME COBBLER

One year, we were blessed not only with a surplus of zucchini from our own garden, but sacks of even more from friends and neighbors who wanted to share their zucchini blessings. Within a matter of days, I found myself elbow-deep in piles of the happy green squash gathering on my kitchen island. It had indeed been a banner year for zucchini -- most of the specimens on the countertop were nearing the size of footballs. I needed to get to work.

Each year, when the harvest was not as plentiful, I would take a dozen or so zucchini and make several squash casseroles and store them in the freezer to enjoy over the winter -- or make a few stir fry dishes using fresh zucchini. This particular year,we were in zucchini heaven, and it was time to get creative. What more could I do with all of this zucchini?

Digging through some old cookbooks, I was surprised to come upon some zucchini dessert recipes. Zucchini for dessert? Hmmm. Let's give it a try.

I chose a recipe which called for lemon juice, but since I did not have any available, I substituted key lime juice. The recipe I am including here has key lime juice listed in the ingredients, but you may also use lemon juice. The key lime juice gives it a bit of a tangier flavor, whereas the lemon juice version is a bit more subdued.

The recipe uses quite a few zucchini -- which was a blessing since it helped to reduce the pile in one fell swoop. And, to our complete surprise and amazement, the zucchini dessert tasted better than apple pie! My guess is that the zucchini absorbs the flavor of the key lime or lemon juice, and it becomes tart much like a Granny Smith apple. Perfect for a pie-like dessert.

I renamed the dessert as cobbler because it didn't quite look like a pie -- or anything readily identifiable. A cobbler seemed to cover the description. You may call it whatever you like -- and you might want to leave "zucchini" out of the title just to surprise people when you tell them the actual ingredients. Few will ever guess -- it's that good!

Crust:
4 c. flour
2 c. sugar
1/2 t. cinnamon
1/2 t. salt
1-1/2 c. (3 sticks) cold butter

Filling:
8-10 medium peeled, seeded, and cubed zucchini
2/3 c. key lime juice (or lemon juice)
1 c. sugar
1 t. cinnamon
1/2 t. nutmeg

Place all filling ingredients in medium saucepan. Bring to boil then reduce heat to simmer; cook until zucchini are tender (about 10-15 minutes).

Heat oven to 375 degrees.

Prepare crust ingredients by mixing flour, sugar, cinnamon, and salt in a large mixing bowl. Take the cold butter and cut it into the flour mixture. (Butter can be softened slightly by placing it in the microwave for 15-20 seconds.) Mixture should be crumbly.

Take approx. 1-1/2 c. of the crust mixture and press it into the bottom of a greased 9- x 13-inch pan. Bake for 12 minutes.

After bottom crust is done baking, pour filling mixture over it. Crumble remaining crust mixture over the top of the filling. Bake for 40 more minutes.

Makes approx. 20 servings.

Submitted by Susan R. Blaske Williams, editor/publisher of "Making It Home"Publications -- http://www.makingithomewebzine.com/.

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15 Comments:

Blogger Carpoolqueen said...

Looks yummy! Reminds me of when we'd make mock apple pie using these tiny bananas that grew in the jungle. I'd have never guessed they weren't the real thing.

This recipe was timely since my boys turned their noses up at my zucchini and tomato dish I served tonight.

Oh well, can't win 'em all.

August 17, 2009 at 5:19 PM  
Blogger Lynn said...

I never knew there were tiny bananas growing in the jungle. Blogging is educational.

And bummer about the zucchini/tomato dish.

August 17, 2009 at 5:25 PM  
Blogger Lara said...

I totally need to try this with my zucchini. My kids devour anything citrus-y!

August 17, 2009 at 6:11 PM  
Blogger Heidi said...

This sounds great! I have way to many zucchini right now. I've heard zucchini cobbler is great and I need to try it out. Thanks for the great idea to add chocolate syrup to the iced coffee and put it in the blender! I can't wait to try it.

August 17, 2009 at 8:07 PM  
Anonymous alexandra's kitchen said...

What an interesting recipe. I love zucchini bread and zucchini muffins, so I am sure I will love a zucchini cobbler. Looks divine!

August 17, 2009 at 10:42 PM  
Blogger Joanne said...

Thanks for stopping by my blog! It looks like you've got some great recipes on here.

I love how intriguing and out of the ordinary this is. I would have never thought to put zucchini in a cobbler but now I am convinced it is a good idea!

August 18, 2009 at 6:19 AM  
Blogger the ungourmet said...

I never heard of zucchini in a cobbler. I have a pile of dinosaur sized zucchini on my table right now maybe I'll give this a try! :0)

August 18, 2009 at 8:42 AM  
Anonymous Faith said...

This sounds incredible! About a week ago for the 1st time ever I tasted zucchini crumble, which is made like apple crumble but with zucchini. It was fabulous! I will definitely be making your recipe to use up some of my zucchini!

August 18, 2009 at 10:51 AM  
Blogger The Bumbles said...

You are kidding! This sounds like the kind of recipe my mom should have used when I was little to trick me into eating some veggies. From the sounds of it, I'm pretty sure it would have worked :0)

August 18, 2009 at 3:16 PM  
Blogger Libby said...

I LOVE zucchini so this recipe looks right up my alley :) I can't wait for the give away too :)

August 18, 2009 at 4:22 PM  
Blogger Karine said...

Original recipe! I had never thought of using key lime in cobblers. Thanks for sharing your recipe!

August 18, 2009 at 6:55 PM  
Blogger Danielle said...

thank you for visiting my blog :). Perfect timing for posting this recipe with all the zucchini's being harvested in the gardens!

August 18, 2009 at 7:30 PM  
Blogger Tribal said...

Thanks for sharing this find, I am in need of more zucchini recipes as we are overloaded with it (as well as yellow squash). I have made zucchini cookies, breads, tarts.. The savory aspect of zucchini is well known, the sweet aspect is quite fun to experiment with!

August 18, 2009 at 8:24 PM  
Blogger Spryte said...

This sounds yummy!!

Hey... thanks for stopping by my blog... and trying one of my recipes... I'm glad it worked out for you!

Have a great day!!

August 19, 2009 at 6:16 AM  
Blogger Donna-FFW said...

Oh a zucchini key lime cobbler sounds ultra fantastic to me. Great flavor combination!

August 20, 2009 at 5:11 AM  

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