I stole this recipe for Summer Vegetable Cobbler from a cookbook called Taste of Home: Backyard Barbecues who stole it from Elisabeth Larsen from Pleasant Grove, UT. This delicious vegetable recipe is a perfect side for anything grilled. Zucchini and onions are cooked in a skillet, and then flour, milk, salt and pepper are added. The vegetables are cooked until the sauce is thickened. Then the mixture is placed in a baking dish. Next a biscuit topping is made with flour, baking powder, salt, butter, Parmesan cheese, basil and milk. The biscuit mixture is dropped on top of the filling, and then baked until the filling is bubbly and the biscuits are golden. The recipe uses zucchini, but summer squash can be added in or substituted.
Preheat oven to 400 F. In a large skillet, heat 2 tbsp butter over medium heat. Then add 3 sliced zucchini and 1 diced onion; cook and stir 10 to 12 minutes or until zucchini is crisp tender.
Next add 2 minced garlic cloves; cook 1 minute longer.
In a small bowl, whisk 2 tbsp flour, 1 cup milk, ½ tsp salt and ¼ tsp pepper, stir into vegetables.
Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8 inch square baking dish.
Then in a small bowl, whisk 1 cup flour, 1 tsp baking powder and ½ tsp salt. Cut in 3 tbsp butter until mixture resembles coarse crumbs. Stir in ¼ cup shredded Parmesan cheese and 3 tbsp basil. Add ⅔ cup milk; stir until just moistened.
Drop topping mixture by rounded tablespoonfuls over filling in pan.
Bake 25 to 30 minutes or until filling is bubbly and biscuits are golden brown.
Scoop out and serve.
If you liked the recipe for Summer Vegetable Cobbler you can also try other zucchini recipes like Grilled Zucchini, Zucchini, Squash & Corn Casserole, Garlic Parmesan Zucchini Casserole, Italian Zucchini Strata or Vegetable & Orzo Tian.
Summer Vegetable Cobbler
Ingredients
- 2 tbsp butter
- 3 small zucchini sliced
- 1 small sweet red pepper finely chopped
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 tbsp flour
- 1 cup 2% milk
- ½ tsp salt
- ¼ tsp pepper
Biscuit topping
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp butter
- ¼ cup shredded Parmesan cheese
- 3 tbsp minced fresh basil
- ⅔ cup 2% milk
Instructions
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Preheat oven to 400 F. In a large skillet, heat butter over medium heat. Add zucchini, red pepper and onion; cook and stir 10 to 12 minutes or until zucchini is crisp tender. Add garlic; cook 1 minute longer.
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In a small bowl, whisk flour, milk, salt and pepper, stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8 inch square baking dish.
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For topping; in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir until just moistened. Drop by rounded tablespoonfuls over filling. Bake 25 to 30 minutes or until filling is bubbly and biscuits are golden brown.
Recipe Notes
I omit the red pepper.