SUMMER VEGETABLE COBBLER

Summer Vegetable Cobbler image

Here's a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. - Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Time 1h5m

Yield 4 servings.

Number Of Ingredients 17

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
BISCUIT TOPPING:
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

Steps:

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.

Nutrition Facts : Calories 354 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 938mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.