Several years ago when we first started at the New Albany Farmer’s Market we had some one come and ask for the biggest zucchini we had. The ones we had were actually not BIG enough for him, he asked us to bring the over-grown ones we would be throwing out. So for the entire season he came every week and bought them. One day I finally asked what he was using them for and was I surprised! He was a local chef who used them to make a delicious dessert, this is it. This is so unbelievably good, no one will ever believe it is made with zucchini. In fact don’t tell them until they have gobbled it up. I serve it warm with vanilla ice cream, but it is great either that way or by it’s self.
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) cans crushed pineapple
1 box yellow cake mix (Jiffy) if you use regular size box of cake mix only use half
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)
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 AGAIN.
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 AND DRIZZLE BUTTER OVER CAKE MIX, SPRINKLE NUTS ON TOP.
BAKE AT 350F degrees FOR 60 MINUTES.
