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Summer Vegetable Cobbler

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

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

Directions

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

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Reviews

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Average Rating:
  • Jolie514
    Jul 15, 2018

    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.

  • aicenhour
    Dec 12, 2016

    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!

  • demahi
    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
    Jun 21, 2015

    Wow,what a great recipe ! Thanks for sharing !

  • Joscy
    Jun 23, 2014

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

  • tangomango
    Feb 28, 2014

    Delicious!

  • blue_eyes998
    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
    Aug 13, 2013

    Very easy to make, very tasty & freezes well.

  • eversbeaver
    Aug 8, 2013

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

  • danielleylee
    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.