A delightful twist on a classic dessert, combining the subtle sweetness of zucchini with the tropical flavor of pineapple.
Prepare the zucchini by peeling, seeding, and slicing it into thin pieces.
Peeling and seeding the zucchini ensures a smooth texture in the filling.
Cook the zucchini slices in boiling water until tender, then drain and cool them.
Cooling the zucchini quickly in cold water helps retain its texture.
In a mixing bowl, combine the cooked zucchini, sugar, cinnamon, lemon juice, and crushed pineapple. Mix gently.
Mix gently to avoid breaking the zucchini slices.
Pour the filling mixture into a greased baking dish.
Spread the filling evenly for uniform baking.
Sprinkle the cake mix evenly over the filling, then drizzle melted butter on top. Add chopped walnuts.
Ensure the cake mix is evenly distributed for a consistent crust.
Bake in a preheated oven at 350°F (175°C) for 60 minutes or until golden brown.
Check the crisp halfway through baking to ensure even browning.
Let the dish cool slightly before serving. Enjoy warm with your favorite topping.
Serving warm enhances the flavors and pairs well with cold accompaniments.
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