{Summer Vegetable Cobbler}

This was a great dish. My garden is producing way to much zucchini then I know what to do with so I am really happy that I found this recipe. I used all zucchini but you can use any squash or a combo of any and it would be delicious!

 
2 Tbs butter
3 small zucchini, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 Tbs flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper
 
Biscuit Topping:
1 cup flour
1 tsp baking powder
1/2 tsp salt
3 Tbs cold butter
1/4 cup shredded parmesan cheese
3 Tbs fresh basil, minced
2/3 cups milk

 

  • 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. 
Recipe Source: Taste of Home

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