Zucchini Cobbler

My daugthers new Lab, Shadow

8-Cups zucchini

1-Cup sugar

3-Tbsp flour

Dash of salt

1-Tsp cinnamon

3/4-Tsp cream of tarter

1-TBsp lemon juice

1-10 ounce can crushed pineapple

1-Box (Jiffy) yellow or white cake mix or 1/2 box of normal size box of cake mix.

1/2 to 1-Cup melted butter

1/2-Cup nuts, chopped (optional)

Peel and cut zucchini lengthwise, strip out seeds, cut into 1/2" slices and 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 (13 X 9 ) baking dish

Spread dry cake mix over the top

Drizzle butter over cake mix

Sprinkle nuts of top

Bake at 350 degrees for 60 minutes.

Added note: this may seem strange to those that don't much care for zucchini but once baked it is very close to the taste of an apple cobbler.

For those that love pineapple as I do go ahead and put in a 20 oz of crushed pineapple.