Zucchini Cobbler | Low Carb & KETO

Zucchini Cobbler... for real?

I'm obsessed with cinnamon desserts. Rice pudding, cinnamon apples, chai latte... you name it. So when I realized I could recreate an apple crisp using zucchinis I had to give it a try. I was very skeptical at first, but after making this Zucchini Cobbler... man was it good! Of course it will never taste exactly like apples (though adding apple extract can help with this), but it's definitely got that warm fall flavor.

For another Autumn favorite, check out my Keto Pumpkin Pie in a Mug.

Hate doing dishes? Me too.

Most recipes call for cooking the zucchinis in a pot on the stove first, but I just really couldn't be bothered. So I put everything in one pan and hoped for the best... and it came out just fine. I'm happy to report that that this Zucchini Cobbler recipe only requires one pan and one bowl!

Tips and Tricks

• Smaller zucchinis have less seeds. Since you have to scrape out and dump the seeds, try using 3 smaller zucchini instead of 2 big ones to cut down on waste. If you don't want to waste the seeds, you can add them to a soup, stir-fry, riced cauliflower, smoothie, dip, or any other veggies you might be cooking.
• I used 2 teaspoon of "pumpkin spice mix" in the filling. If you don't have that, use 1.5 teaspoon of cinnamon and .5 teaspoon of nutmeg.
• Can I skip the xanthan gum? No, not really. The xanthan gum is what makes it gooey, so without it the filling will be watery. It would still taste delicious though.
• If you really want an apple flavor, you can buy apple extract and add a few drops to the filling.
• Since I did not pre-cook the zucchini, it's important to use a pan that is large enough to spread out the zucchini slices. You can use a smaller pan for a thicker cobbler, but then you'll need to bake longer to ensure the slices in the middle are cooked until soft.

📖 Recipe

Zucchini Cobbler/Crisp

Not quite an Apple Crisp, but pretty darn close! When you're in the mood for fall flavors, this zucchini crisp/cobbler hits the spot.

5 from 3 votes

Pin Print Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4

Ingredients

 

USAMetric

1x2x3x

Filling

• 2 large zucchini
• 2 teaspoon pumpkin spice mix (or 1.5 cinnamon and .5 nutmeg)
• ½ cup brown sugar substitute (swerve brand recommended)
• 2 tablespoon melted butter
• 1 tablespoon lemon juice
• ½ teaspoon xanthan gum
• dash salt

Crust

• 4 tablespoon butter (½ a stick)
• ½ cup almond flour
• ½ teaspoon cinnamon
• ¼ cup brown sugar substitute (I used Swerve brand of brown erythritol)
• ½ cup chopped pecans

Instructions

 

• Preheat the oven to 350° and grease an 8-inch square pan.
• Peel the zucchinis. Then cut in half, lengthwise. Take a spoon and scrape out the seeds. Then slice the zucchini boat into 1 cm (about ⅓ in) slices.
• In a medium sized bowl, add 2 tablespoon butter and microwave for 10 seconds until soft and melting. Add the rest of the filling ingredients and mix together well. Once combined, add the zucchini slices and mix it well, then pour into the pan.
• For the crust: using that same medium sized bowl (now empty), add butter and microwave for 10 seconds until soft and melting. Add the brown sugar and mix until the clumps are gone, then add the rest of the ingredients and mix together well. Pour the topping on top of the filling, making sure you cover it evenly.
• Bake in the oven for about 25 minutes, or until the zucchini is soft and gooey. Right before you take it out of the oven, you could put the oven on broil for 1-2 minutes to make sure the top is browned nicely, but be careful not to let it burn!

Nutrition

Nutrition Facts

Zucchini Cobbler/Crisp

Amount per Serving

Calories

348

% Daily Value*

Fat

 

34.4

g

53

%

Saturated Fat

 

12.4

g

78

%

Cholesterol

 

45.6

mg

15

%

Sodium

 

170.6

mg

7

%

Potassium

 

311.6

mg

9

%

Carbohydrates

 

9.4

g

3

%

Fiber

 

4.3

g

18

%

Sugar

 

3.7

g

4

%

Net Carbs

 

5.1

g

Protein

 

5.7

g

11

%

Vitamin A

 

725.8

IU

15

%

Vitamin C

 

19.2

mg

23

%

Calcium

 

64.8

mg

6

%

Iron

 

1.4

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.