ZUCCHINI COBBLER WITH CORN BISCUIT TOPPING

ZUCCHINI COBBLER WITH CORN BISCUIT TOPPING image

Yield 6

Number Of Ingredients 17

Filling
4 cups shredded zucchini*
3/4 cup corn nibblets, fresh or frozen
1/2 cup chopped onions
1 tablespoon chopped fresh basil
1/4 cup peas
1/2 cup half & half
1/2 cup shredded sharp cheddar cheese
1/4 cup Parmesan cheese
1/4 teaspoon course salt
1/8 teaspoon pepper
Topping
1 tablespoon Parmesan cheese
1 package cornbread mix with additional ingredients listed in package directions (I used Trader Joeâs...or feel free to use your own favorite cornbread recipe)
2 tablespoons flour
1/4 cup corn nibblets
additional zucchini slices and shredded cheddar cheese for decorating

Steps:

1 Preheat your oven to 350 degrees. Grease a 9â pie plate with cooking spray. If the corn and/or peas are frozen, place them in a colander and run them briefly under cold water to defrost. 2 Combine all of the filling ingredients in a large mixing bowl, then spoon into the pie pan. Press the filling firmly into the sides and bottom of the pan with the back of the spoon so that itâs condensed and evenly distributed, then sprinkle 1 tablespoon of Parmesan cheese over the top. 3 Prepare the cornbread according to package directions, then stir in an additional 1/4 cup of corn nibblets and 2 tablespoons of flour at the end. 4 Plop five or six heaping spoonfuls of the biscuit mixture over the top of the zucchini mixture, then decorate the top of the cornbread with a sprinkling of cheddar cheese and slices of zucchini. 5 Bake for 25-35 minutes, until the top is browned and the filling is bubbling up around the sides. Serve immediately. * Tip: Shred the zucchini with either a box grater; a food processor equipped with either the regular or shredding blade