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

Summer Vegetable Cobbler Recipe

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

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Summer Vegetable Cobbler

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 23, 2014

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

MY REVIEW
Reviewed Feb. 28, 2014

"Delicious!"

MY REVIEW
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
Reviewed Aug. 13, 2013

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

MY REVIEW
Reviewed Aug. 8, 2013

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

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