Zucchini Cobbler

zucchini, pineapple, butter, sugar, nuts, cake, flour, lemon juice, cream, cinnamon

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)

Directions for Zucchini Cobbler Recipe

PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
STIR WELL.
ADD PINEAPPLE AND JUICE.
MIX WELL.
DO NOT BEAT.
POUR INTO A GREASED BAKING DISH (13X9" pan).
SPREAD DRY CAKE MIX OVER TOP.
DRIZZLE BUTTER OVER CAKE MIX.
SPRINKLE NUTS ON TOP.
BAKE AT 350F degrees FOR 60 MINUTES.

Read the full directions on Food.com