Zucchini Cobbler (betcha you won't know it's not apple!) [Carbquik]
 

Zucchini Cobbler

Serves: 6

Pssssssst.... don't tell anyone it's not apples... and they'll never know!

When summer comes, and you gardeners out there are looking for innocent victims to push your surplus zucchini's on (I've learned my lesson... I never leave my car window open at church!!) why dontcha give this recipe a whirl? I'm not kidding... if you don't tell people it's zucchini, most of them will never know!


INGREDIENTS:

* 1-2/3 cups zucchini - peeled, seeded, and chopped
* 2 tablespoons and 2 teaspoons fresh lemon juice
* 1/4 cup equivalent of sweetener
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1-1/3 cups carbquik
* 1/2 cup equivalent of sweetener
* 1/2 cup butter, chilled
* 1/4 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 375°F. Coat a 9x13 inch baking dish with cooking spray.
2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium heat, stirring occasionally, for about 10 minutes, or until tender. Stir in 1/4 cup equivalent sweetener, cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
3. In a large mixing bowl, combine carbquik and 1/2 cup equilavent sweetener. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

This sounds fantastic! Thanks!

:lol: :lol:

This sounds like something I'll have to try!

Where can you buy carbquik?...I live in Canada.

Thanks

I have some frozen shredded zucchini in the freezer. I wonder if that will work.

what's the carb count?

OMG, You made a believer out of me.
I am truely amazed at how much this tastes like apples

One suggestion I have is that a 9 X 13 baking dish is too large.
An 8 X 8 worked well with this amount of ingredients.






The carb count will depend on what sweetner you use.
Using liquid splenda and divided into 6 nice portions it was about 2 carbs per serving. Using granular splenda would add about 2 carbs per serving.

I have this in the oven right now and it smells AMAZING... I can't wait.
Plus I tasted the zucchini batter before putting it in, and just about died!! I'll let you know how the finished product turns out :) :)

OK here's my verdict... the filling is delicious, but the top and bottom crust taste a little to "carbquik-y." Next time I think I''ll cut the amount of batter and just mix everything into the zucchini, pour into muffin pans, and maybe top with a struesal made with almond flour.
Thanks for the great recipe!

I've heard other say this. I'm just curious what you mean by this. I have been using carbquik for about a year and have no clue what "carbquik-y." is or what people mean by it.

I totally understand what you are saying coco. Salty funk is the only way to describe it, for me. :lol: There are very few recipes I cannot detect it's taste in.

Here is the finished cobbler

KevinPa-
Pretty much exactly what 4beans said. But more plainly, "carbquik-y" = bad flavor.
I have baked a lot with Carbquik and have only had this affect a few times, mostly when its used in something dense, like a crust. When I make pancakes with CQ I have no problems at all. I make "bowl muffins" with it too, and don't get a bad taste. Go figure!

in that case, may my tastebuds never be as sensitive as you two's are.More Cobbler for me :lol: