Does zucchini taste good in a dessert cobbler?

Yes, when cooked with xylitol as directed, the zucchini softens and sweetens, creating a surprising and delicious base for this skillet cobbler.

Why is xylitol used in this recipe, and what should I know about it?

Xylitol provides sweetness without traditional sugar and caramelizes quickly. It's crucial to stir constantly until melted, as it burns easily, as noted in step 2.

Can I use a different pan instead of a cast iron skillet?

While a cast iron skillet is recommended for its even heat, you could use another oven-safe, greased 8-inch skillet or baking dish, though cooking times might vary slightly.

What can I substitute for the almond meal or shredded coconut in the topping?

For the almond meal, you could try finely ground oats or another nut flour. For shredded coconut, you might omit it or try a small amount of chopped nuts for texture, adjusting sweetener to taste.

How should I store leftover Zucchini Skillet Cobbler?

Once cooled, store any leftover cobbler in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Zucchini Skillet Cobbler
[Vegan]

KF By: Kelly Morisson: Blogger, FoodieFiasco.com

Author Bio

Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles,... Read More

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Warm Zucchini Skillet Cobbler, freshly baked in a cast iron skillet, topped with golden almond meal and shredded coconut, ready to be served.

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Zucchini

Zucchini Skillet Cobbler [Vegan]

Dairy Free

Vegan

This zucchini cobbler is an absolutely scrumptious late summer dessert. By being cooked in (xylitol) caramel, the zucchini becomes surprisingly sweet and undeniable delicious.

Ingredients You Need for Zucchini Skillet Cobbler [Vegan]

For filling

1 Tablespoon xylitol
2 1/2 cups chopped zucchini

For topping

1/4 cup almond meal
1/4 cup unsweetened shredded coconut
1/4 teaspoon vanilla
pinch salt
sweetener to taste

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How to Prepare Zucchini Skillet Cobbler [Vegan]

Preheat oven to 350 F. 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 350 F for about 30 minutes, or until the topping is golden. Let cool for a few minutes before digging in.