Zucchini Cobbler
Ingredients
- 8 cups zucchini
- 1 cup sugar
- 3 Tbsp Flour
- ¼ tsp salt
- 1 tsp cinnamon
- ¾ tsp cream of tartar
- 1 Tbsp lemon juice
- 1 10 oz. can crushed pineapple
- 1 box yello or white cake mix
- ½-1 cup butter melted
- ½ cup chopped nuts optional
Instructions
- Peel and cut zucchini lengthwise, strip out seeds, cut in ½" slices. Cook in boiling water until tender.
- Drain and cool cooked zucchini in cold water for 5 minutes.
- Drain and add sugar, flour, salt, cinnamon, cream of tarter and lemon juice. Stir well
- Add pineapple with the juice. Mix well, but do not beat.
- Pour into a greased 9x13" baking dish.
- Sprinkle cake mix over top and drizzle butter over dry cake mix.
- Sprinkle on nuts as desired.
- Bake at 350° for 60 minutes.