Quick Zucchini Cobbler

April 19, 2016

Dear Friend,

I am trying to make the most of the extra time as we wait for our home to sell. One preparation in the meantime is using up all of the frozen produce from the garden last summer. At that time, I was able to shred and freeze some zucchini. I thought about making Chocolate zucchini cake, zucchini bread, or try hiding it in spaghetti sauce but where’s the adventure in that? I flipped through my tried and true recipes and discovered two interesting cobbler recipes back to back. I decided to merge them and came up with this intensely delicious result.

Until we meet again,


5 c. zucchini-peeled, seeded and chopped
3/4 c. sugar
1 pkg lemon jello
1 tsp. cinnamon
1/2 tsp. nutmeg
1 dry cake mix (yellow or white)
1/4 c. butter
1 c. water

Layer all ingredients in a 9x 13 pan in the order listed. Bake at 350 degree oven for 50 minutes. Serve warm with vanilla ice cream.


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