Elegant Zucchini Cobbler
Delight in this sophisticated dessert featuring tender zucchini slices combined with a sweet medley of pineapple, warm cinnamon, and tangy lemon juice. Topped with a buttery cake mix and crunchy nuts, this cobbler is sure to impress your guests.
Ingredients
Ingredients for Zucchini Cobbler | |
|---|---|
| 8 | cups zucchini, sliced |
| 1 | cup sugar |
| 3 | tablespoons flour |
| 1 | dash salt |
| 1 | teaspoon cinnamon |
| ¾ | 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) |
| ½-1 cup butter, melted | |
| 1 | cup nuts, chopped (optional) |
Instructions
Instructions for Zucchini Cobbler | |
|---|---|
| 1. | Prepare the zucchini by peeling and cutting lengthwise. Remove the seeds and slice into 1/2 inch pieces. Cook in boiling water until tender. |
| 2. | Drain the zucchini and cool in cold water for 5 minutes. |
| 3. | In a bowl, combine the zucchini with sugar, flour, salt, cinnamon, cream of tartar, and lemon juice. Stir well. |
| 4. | Add the crushed pineapple and its juice, mix well without beating. |
| 5. | Pour the mixture into a greased 13x9 inch baking dish. |
| 6. | Evenly spread the dry cake mix over the top. |
| 7. | Drizzle the melted butter over the cake mix. |
| 8. | Sprinkle chopped nuts over the top. |
| 9. | Bake at 350°F (175°C) for 60 minutes. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 536.4 kcal |
| Protein | 5 g |
| Fat | 19.6 g |
| Carbohydrates | 88.4 g |
| Fiber | 2.5 g |
| Sugar | 61.6 g |
Published on Aug 11, 2024 by Luminița