zucchini cobbler

1.5 hours, including bake time

6 cups of zucchini
2 apples, granny smith or whatever you have on hand
1/2 cup unrefined sugar
1/2 cup brown sugar
3 tablespoons unbleached flour
1 teaspoon cinnamon
1 pinch of salt
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1-10 ounce can crushed pineapple with juice
1 box yellow Jiffy cake mix
1/2 cup melted butter
3/4 cup pecans

fill a large pot with water and bring to a boil. preheat oven to 350. grease a 13 x 9 baking dish.

peel zucchini and cut lengthwise, strip out most of the seeds, cutting in to 1/2 inch slices. core and slice apples in to 1/2 inch slices as well. cook both in boiling water for 5 minutes. drain and cool in cold water for 5 minutes. while cooling combine sugar, flour, cinnamon, salt, cream or tartar and lemon juice in a large bowl. stir in apple and zucchini. mix in pineapple and juice. pour mix in to greased baking dish. spread dry cake mix over the top. drizzle butter over cake mix and top with nuts. bake at 350 for 60 minutes.