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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