Zucchini Skillet Cobbler [Vegan]

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Author Bio

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

Zucchini Skillet Cobbler [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

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.