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Summer Vegetable Cobbler

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.
Course Vegetable
Prep Time 40 minutes
Cook Time 25 minutes
Servings 6 people

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

  1. 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.
  2. 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.
  3. 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.