Summer Vegetable Cobbler

I have discovered the best recipe on the planet for zucchini. 

This recipe is PERFECTION.  It's patterned after a fruit cobbler, but it is savory.  It sort of reminded me of a meatless chicken a la king.

I tweaked it a little, based on what I had.  I used a green pepper instead of a red one, and a purple onion.  The biggest change I made was because my baking powder expired over 2 years ago.  Instead I used the Bisquick recipe for cheddar biscuits.  (2 cups Bisquick, 2/3 cup milk, 1/2 cup shredded cheddar -- I did use fresh basil too!)  I sprinkled a little bit of Parmesan over the top too.

The recipe suggests it is a vegetarian main dish.  I made it as a side dish.  But I could have eaten a whole plate of it!!!

It appeared in the June/July issue of Taste of Home magazine.

Summer Vegetable Cobbler

2 Tbsp butter
3 small zucchini and/or summer squash, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper

For biscuits:

1 cup flour
1 tsp baking powder
1/2 tsp salt
3 Tbsp cold butter
1/4 cup shredded Parmesan cheese
3 Tbsp minced fresh basil
2/3 cup milk

Preheat oven to 400.  In a large skillet, heat butter over medium-high heat.  Add zucchini, red pepper, and onion.  Cook until zucchini is crisp-tender, about 10-12 minutes.  Add garlic.  Cook 1 minute longer.

In a small bowl, whisk flour, milk, salt, and pepper.  Stir into pan.  Bring to a boil, stirring constantly.  Cook and stir 2-3 minutes or until sauce is thickened.  Spoon into a greased 8-inch square baking dish.

For topping, in a small bowl, whisk flour, baking powder, and salt.  Cut in butter until mixture resembles course crumbs.  Stir in cheese and basil.  Add milk.  Stir just until moistened.  Drop by rounded tablesoonfuls over filling.  Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.