There is something wonderfully thrifty and old-fashioned about turning a humble garden vegetable into dessert, and this vintage zucchini cobbler does just that with a little Midwestern magic. Folks have long found clever ways to use up summer zucchini, and this slow cooker version makes it especially easy, letting raw chopped green zucchini cook down with a few pantry staples into a warm, spoonable sweet treat that tastes far more special than its simple beginnings would suggest.
This cobbler is mighty good served warm in bowls on its own, but it is even better with a scoop of vanilla ice cream or a dollop of whipped cream melting over the top. If you want to dress it up for company, serve it with hot coffee after supper or alongside a glass of cold milk for the youngsters, and a light sprinkle of cinnamon on top never hurts a thing.
4-Ingredient Slow Cooker Vintage Zucchini Cobbler
Servings: 6
Ingredients
4 cups raw green zucchini, chopped
Directions
1. Lightly grease the slow cooker crock, then spread the chopped raw zucchini evenly across the bottom.
2. Sprinkle the dry yellow cake mix evenly over the zucchini, then dust the cinnamon across the top.
3. Drizzle the melted butter all over the top as evenly as you can, cover, and cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the zucchini is tender and the top is set.
4. Let the cobbler rest uncovered for 10 to 15 minutes before spooning it into bowls and serving warm.
Variations & Tips
Add a little sweetness: If your family likes desserts on the sweeter side, stir 1/4 to 1/2 cup brown sugar into the dry cake mix before sprinkling it over the zucchini. That gives the filling a deeper old-time flavor.
Try apple pie spice: Instead of plain cinnamon, use apple pie spice or pumpkin pie spice for a cozier flavor that makes the zucchini taste even more like a vintage fruit cobbler.
Watch the moisture: Zucchini can vary quite a bit. If yours seems extra watery, pat the chopped pieces dry with paper towels before adding them to the slow cooker so the cobbler sets up better.
Serve it fresh: This cobbler is at its best the day it is made, while the topping still has a bit of texture and the filling is warm and soft. Leftovers can be chilled and reheated gently, though they will be softer the next day.
