Step-by-Step Method
Prepare the zucchini
5 mins
Peel the zucchini completely (removing the skin is what pulls off the "apple" disguise). Chop it into small, half-inch cubes.
Grease the inside of a 4-to-6-quart slow cooker with a little cooking spray or butter. Dump the chopped zucchini directly into the bottom in an even layer.
Evenly sprinkle the dry cake mix over the zucchini. Do not stir. Pour the melted butter evenly over the top of the cake mix, trying to cover as much of the dry powder as possible.
The paper towel trick & cook
2 hours
Place a double layer of paper towels across the top of the slow cooker insert, then snap the lid on over the towels. This catches the rising steam and prevents condensation from dripping back down onto your cobbler crust. Cook on HIGH for 2 to 2.5 hours (or LOW for 4 hours) until the edges are golden brown and bubbling.
Serving Suggestions
This dessert is at its absolute prime when served warm directly out of the stoneware. Because it acts like a cobbler, a scoop of vanilla bean ice cream or a heavy dollop of whipped cream elevates it perfectly. The cold ice cream melts into the warm, buttery crumb topping, making it almost impossible for anyone to guess that the star ingredient came from the vegetable garden
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