Summer Vegetable Cobbler

Name: Summer Vegetable Cobbler
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; 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

16 ingredients

3 steps

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
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

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.