Squash & Corn Cobbler with Sage Cheddar Cayenne Crust

By CheeseDiva

Ingredients

• 1 1 1 tbsp olive oil
• 1 1 1 tbsp olive oil
• 1 1 1 tbsp olive oil
• 1 1 1 tbsp butter
• 1 1 1 tbsp butter
• 1 1 1 tbsp butter
• 2 2 3 medium zucchini, chopped (or 3 cups)
• 2 2 3 medium zucchini, chopped (or 3 cups)
• 2 2 3 medium zucchini, chopped (or 3 cups)
• 2 2 3 medium yellow crookneck squash , chopped (or 3 cups)
• 2 2 3 medium yellow crookneck squash , chopped (or 3 cups)
• 2 2 3 medium yellow crookneck squash , chopped (or 3 cups)
• 1 1/2 1 1/2 1/2 cups corn, fresh or frozen
• 1 1/2 1 1/2 1/2 cups corn, fresh or frozen
• 1 1/2 1 1/2 1/2 cups corn, fresh or frozen
• 1 1 1 medium onion, chopped
• 1 1 1 medium onion, chopped
• 1 1 1 medium onion, chopped
• 2 2 2 cloves garlic, chopped
• 2 2 2 cloves garlic, chopped
• 2 2 2 cloves garlic, chopped
• 3 3 3 tbsp parsley, chopped
• 3 3 3 tbsp parsley, chopped
• 3 3 3 tbsp parsley, chopped
• 2 2 2 tsp thyme, chopped
• 2 2 2 tsp thyme, chopped
• 2 2 2 tsp thyme, chopped
• 1/2 1/2 1/2 tsp coarse black pepper
• 1/2 1/2 1/2 tsp coarse black pepper
• 1/2 1/2 1/2 tsp coarse black pepper
• 1/2 1/2 1/2 tsp kosher salt
• 1/2 1/2 1/2 tsp kosher salt
• 1/2 1/2 1/2 tsp kosher salt
• 1 1 1 tsp chili powder
• 1 1 1 tsp chili powder
• 1 1 1 tsp chili powder
• 1 1 1 tsp paprika
• 1 1 1 tsp paprika
• 1 1 1 tsp paprika

Details

Adapted from recipeforaparty.com

Preparation

Step 1

Instructions

Preheat oven to 375 degrees F

In a 12 inch skillet, heat the olive oil and butter over medium/high heat and add the zucchini, squash, corn, onion and garlic and sauté for 5 minutes, stirring occasionally

Add the parsley, thyme, black pepper, salt, chili powder and paprika and sauté for another 4 minutes, set aside to cool for 10 minutes.

For the crust, melt the butter, sage and cayenne pepper in a small microwave safe bowl for about 1 minute.

In a medium bowl, combine the melted butter and herbs with the buttermilk, cheese and Bisquick mix, stir well, it will be thick.

Spoon the zucchini mixture into well-greased individual cast iron skillets and top with 3 tablespoons of biscuit batter on top of that and spread out just a bit

Place in the oven for 30 to 35 minutes or until golden brown, let rest for 5 minutes and serve