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Summer Vegetable Cobbler Recipe

Summer Vegetable Cobbler Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 25 min. YIELD:4 servings


  • 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
  • 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.

Nutritional Facts

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

Reviews for Summer Vegetable Cobbler

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MY REVIEW 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."

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

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

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

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

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


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."

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

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

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

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

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."

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!"

jwfy User ID: 4335749 126459
Reviewed Jun. 6, 2013

"This was loved it and said I could make this anytime! I followed the recipe exactly as written. My only suggestion is to chop the veggies and set aside in a bowl. Then prepare the biscuit topping and sauce BEFORE cooking the veggies. In other word have everything ready before doin the veggies. Thanks for the great recipe!"

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