Summer Vegetable Cobbler Recipe
Summer Vegetable Cobbler Recipe photo by Taste of Home

Summer Vegetable Cobbler Recipe

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

Nutritional Facts

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


  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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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."

Reviewed Jun. 21, 2015

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

Reviewed Jun. 23, 2014

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

Reviewed Feb. 28, 2014


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."

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