Zucchini Cobbler

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Ingredients

  • 8 cups zucchini
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 dash salt
  • 1 teaspoon cinnamon
  • 3⁄4 teaspoon cream of tartar
  • 1 tablespoon lemon juice
  • 1 (10 ounce) can crushed pineapple
  • 1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)
  • 1⁄2-1 cup butter, melted
  • 1⁄2 cup nuts, chopped (optional)

Instructions

1 _ PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.

2 _ DRAIN, COOL IN COLD WATER FOR 5 MINUTES.

3 _ DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.

4 _ STIR WELL.

5 _ ADD PINEAPPLE AND JUICE.

6 _ MIX WELL.

7 _ DO NOT BEAT.

8 _ POUR INTO A GREASED BAKING DISH (13X9" pan).


9 _ SPREAD DRY CAKE MIX OVER TOP.

10 _ DRIZZLE BUTTER OVER CAKE MIX.

11 _ SPRINKLE NUTS ON TOP.

12 _ BAKE AT 350F degrees FOR 60 MINUTES.

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