Zucchini Cobbler Recipe

By Zopmama

Ingredients

• BISCUIT TOPPING:
• 2 2 2 tablespoons butter
• 3 3 3 small zucchini, sliced
• 1 1 1 small sweet red pepper, finely chopped
• 1 1 1 small onion, finely chopped
• 2 2 2 garlic cloves, minced
• 2 2 2 tablespoons all-purpose flour
• 1 1 2% cup 2% milk
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 1 1 1 cup all-purpose flour
• 1 1 1 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon salt
• 3 3 3 tablespoons cold butter
• 1/4 1/4 1/4 cup shredded Parmesan cheese
• 3 3 3 tablespoons minced fresh basil
• 2/3 2/3 2% cup 2% milk
• 1 1. to 400°. 10-12 1 400°. 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 2. to 2-3 8-in.-square 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.

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

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.