Zucchini Cobbler - cooking recipe

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)

Preparation

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.