Zucchini Cobbler

8 cups zucchini
1 cup sugar
3 Tbsp flour
1 dash salt
1 tsp cinnamon
¾ tsp cream of tartar
1 Tbsp lemon juice
1 can (10 oz) crushed pineapple
1 box yellow cake mix or white cake mix (Jiffy)
½-1 cup butter, melted
½ cup nuts, chopped (optional)

Peel and cut zucchini lengthwise, strip out seeds, cut in ½” 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 350 degrees for 60 minutes.

We always have lots of zucchini so like this recipe.  No one know what is in the cobbler.  They think it’s apples.

DeeAnn Bauerle
Redmond, OR