Zucchini Cobbler
At a Glance
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Servings
- 8.00 - serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Tree nuts
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini Cobbler brings together 8 cups zucchini, 1 cup sugar, 3 tablespoons flour in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Large pot, colander, 13x9-inch baking dish
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)
Instructions
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.
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