Summer Vegetable Cobbler
Total TimePrep: 40 min. Bake: 25 min.
Great vegetarian option. My husband announced that this one is a keeper. I did take the advice of doubling the vegetables and sauce but not the biscuit topping. Used an 8 by 12 baking dish. Also to spice it up a bit added 2 jalapeños and some Parmesan to the s.auce.
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 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.
Wow,what a great recipe ! Thanks for sharing !
Look fwd. to making, especially with the glorious ratings.
I thought this was a yummy and easy-fast dish using a lot of ingredients already on hand. I made it a side dish.
Very easy to make, very tasty & freezes well.
Had a lot of flavor. Great way to use zucchini up!
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.