Summer Vegetable Cobbler Recipe

4.5 11 11
Summer Vegetable Cobbler Recipe
Summer Vegetable Cobbler Recipe photo by Taste of Home
Publisher Photo

Summer Vegetable Cobbler Recipe

Read Reviews
4.5 11 11
Publisher Photo
Here’s a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. — Elisabeth Larsen, Pleasant Grove, Utah
Featured In: Top 10 Cobbler Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min.

Ingredients

  • 2 tablespoons butter
  • 3 small zucchini, sliced
  • 1 small sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • BISCUIT TOPPING:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil
  • 2/3 cup 2% milk

Directions

Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
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-in. square baking dish.
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 just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown. Yield: 4 servings.
Originally published as Summer Vegetable Cobbler in Taste of Home June/July 2013

Nutritional Facts

1 serving: 354 calories, 18g fat (11g saturated fat), 49mg cholesterol, 938mg sodium, 38g carbohydrate (9g sugars, 3g fiber), 11g protein.

  • 2 tablespoons butter
  • 3 small zucchini, sliced
  • 1 small sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • BISCUIT TOPPING:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil
  • 2/3 cup 2% milk
  1. Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 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-in. 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 just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown. Yield: 4 servings.
Originally published as Summer Vegetable Cobbler in Taste of Home June/July 2013

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Reviews forSummer Vegetable Cobbler

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aicenhour User ID: 4627743 258023
Reviewed Dec. 12, 2016

"New family favorite! After eating fried and saut?ed squash all summer, it was time for a change. I made this recipe to use up some veggies from the garden. My husband and I loved it! I did use whole buttermilk instead of regular milk in the recipe. But I do that in almost every recipe that calls for plain milk. Delicious!"

MY REVIEW
[email protected] User ID: 36208 232938
Reviewed Sep. 15, 2015

"My husband and I both thought this was delicious. It is a keeper and I will definitely be making it again. Note, I only had half a red pepper so used half an orange pepper (so that I had a whole pepper). Other than that small change followed as written."

MY REVIEW
sls449 User ID: 8270213 228280
Reviewed Jun. 21, 2015

"Wow,what a great recipe ! Thanks for sharing !"

MY REVIEW
Joscy User ID: 2694585 153272
Reviewed Jun. 23, 2014

"Look fwd. to making, especially with the glorious ratings."

MY REVIEW
tangomango User ID: 5621414 196610
Reviewed Feb. 28, 2014

"Delicious!"

MY REVIEW
blue_eyes998 User ID: 5762850 188944
Reviewed Aug. 28, 2013

"I thought this was a yummy and easy-fast dish using a lot of ingredients already on hand. I made it a side dish."

MY REVIEW
butlermary75 User ID: 7370834 139814
Reviewed Aug. 13, 2013

"Very easy to make, very tasty & freezes well."

MY REVIEW
eversbeaver User ID: 2223765 188943
Reviewed Aug. 8, 2013

"Had a lot of flavor. Great way to use zucchini up!"

MY REVIEW
danielleylee User ID: 4484886 188939
Reviewed Aug. 7, 2013

"This recipe has a lot of flavor! The topping really brings it all together! I love being able to use up all my zucchini out of the garden! Thank you for finding another unique way to utilize squash! The only changes I made were I used canola oil and skim milk to make it more heart healthy, plus a little tarragon for additional flavor."

MY REVIEW
RecipeGuru User ID: 1378919 139813
Reviewed Jul. 25, 2013

"This is the best summer squash bake I've had - by far. I used zuchhini, patty pan, crookneck and straightneck yellow squash - I doubled the squash and the sauce and am glad I did. The filling to biscuit ratio was just right for me and doubling the sauce and even adding a little more water, made the casserole moist, but not watery. I had fresh basil and shredded (not grated) parmesan and the biscuits complimented the filling nicely. Great Recipe. Thanks!"

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