{Recipe} Summer Vegetable Cobbler

Like the Fresh Corn and Tomato Linguine recipe that I posted in July, this recipe is also from Taste of Home (June/July 2013).  I just noticed that his recipe came in first place in their "Summer in a Bowl" contest and the Fresh Corn and Tomato recipe won the Grand Prize!  Can I pick some winners or what?  This was a hearty weeknight dinner that we all enjoyed.  It's a little different to have a savory cobbler but why should cobbler only be for dessert?

I didn't make it vegan but the butter and milk could easily be swapped out for non-dairy versions.

Ingredients:

2 TBS butter

3 small zucchini, sliced

1 red pepper, finely chopped

1 small onion, finely chopped

2 garlic cloves, minced

2 TBS all-purpose flour

1 cup  2% milk (I used non fat)

1/2 tsp salt

1/4 tsp pepper

Biscuit Topping

1 cup all purpose flour (I used half whole wheat, half all-purpose)

1 tsp. baking powder

1/2 tsp. salt

3 TBS cold butter

1/4 cup shredded Parmesan cheese (omit if making vegan)

3 TBS minced fresh basil

1/2 cup 2% milk (I used non fat)

Preheat oven to 400 F. In a large skillet, melt buter 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 more minute.

In a small bowl, whisk flour, milk, salt and pepper. Stir into pan. Bring to a boil, stirring constantly; cook and stir about 2 more minutes or until sauce is thickened. 

Spoon into a greased 8-inch square baking dish.

For topping:

In a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles course crumbs. Stir in cheese and basil. Add milk, stir until just moistened. Drop by rounded tablespoonfuls over filling.

Bake for 25-30 minutes or until filling is bubbly and biscuits are golden brown.

Dig in!!

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