Just because you haven’t tried it before doesn’t mean it doesn’t rock like crazy. For example, have you have gotten into a giant hamster ball and then busted disco moves while in a swimming pool? Probably not. But doesn’t that sound like it would rock like crazy?
So yeah. This cobbler is like getting into a giant hamster ball and busting disco moves in a swimming pool. How can you not want to try it?
I think one of the main reasons behind the conception of this zucchini-heavy recipe is my complete and utter denial of summer being over. Summer is not over. Summer is NOT over! It’s colder and I’m back in school, but you know. Summer is still going strong.
Just don’t try to talk reason into me, ‘kay? ‘Kay. Glad we had this discussion.
So… can we talk about the f-word? The f-word being fall, of course. What did you think I meant?
F*ll is an exciting time. New year, new shoes, new clothes, and this year… a new school! My first day of classes was a few days ago and I am really enjoying it. Here’s to a new year!
New year, new things going on. The other day I got a really sweet comment suggesting that I try out some different types of recipes because some of my recent ones have been a bit repetitive. Sounds good to me! So now you’ve got recipes for exciting new healthy things like churros and cornbread in your future. But I will be putting the cookies and the all for one cakes aside… for now. Mwahahaha!
What better way to start a period of new recipes with a zucchini cobbler? That’s what I thought.
This cobbler may not sound super enticing at first mention, but it is actually quite lovely. The zucchini definitely doesn’t taste exactly like apples, but it fantastic in its own right. To bring this vegetable up to dessert sweetness, I caramelize it. No, not cook the zucchini until it turns brown, but actually cook it in caramel. I know, caramelized in caramel. Where do I come up with this stuff?
Okay, so you’re sold right? Good. Let’s get to it!
1/4 cup unsweetened shredded coconut (I used reduced fat.)
1/4 teaspoon vanilla
sweetener to taste (I use 1-2 packets stevia.)
Preheat oven to 350F.
Heat a greased 8-inch cast iron skillet over medium heat. Stir constantly until the xylitol is completely melted, as it burns easily. Add in the chopped zucchini and cook, stirring occasionally, until golden, about 8 minutes. Stir together all the ingredients for the topping and sprinkle on top of the zucchini. Bake in the oven at 350F for about 30 minutes, or until the topping is golden. Let cool for a few minutes before digging in.
It’s not nearly as weird as it is tasty. Really. Here comes a great year, my friends!
How awesome is this comment from a lovely gal named Mackenzie?
“Wow! This is my first time visiting this site, and I am super impressed. I’ve been gluten free for almost a year and my boyfriend and I are cutting calories (he’s a fighter and cutting weight. Bummer.). So, what I’m saying is: this is perfect. THANK YOU!