Sunday, August 16, 2009

Zucchini Cobbler

This recipe is for Brenda and anyone else that has too much zucchini. I had serious doubts about this but it is sooo good and used up a ton of zucchini. I found it at


8 cups zucchini (I used about 10 cups) slices

1 cup sugar
3 tablespoons flour

1 dash salt

1 teaspoon cinnamon

3/4 teaspoon cream of tarter

1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple

1 box yellow cake mix or white cake mix
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)
Peel and cut zucchini lengthwise, strip our seeds, it in 1/2" slices. Cook in boiling water until tender but not soggy.

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 but do not beat.

Pour into a greased 9X13" pan.

Spread dry cake mix over top and drizzle with butter.
Sprinkle nuts on top.

Bake at 350 degrees for 55-60 minutes.


Melody said...

Glad to hear that this was good. What a great idea. Love the cake mix sprinkled on top. YUM!

Smithalicious said... friend Mel made this cake for her family...and LOVED it! Awesome recipe dear sister!