What a great way to prepare the summer veggies...this is so, so good!
Enjoy!
hugs,
peg
Summer Vegetable Cobbler
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
4 ServingsPrep: 40 min. Bake: 25 min.
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
Directions
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 pan.
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.
Yield: 4 servings.
©
Recipe source: Taste of Home Magazine, June/July, 2013, submitted by Elisabeth Larsen of Pleasant Grove, Utah.
http://www.tasteofhome.com/Recipes/Summer-Vegetable-Cobbler
Enjoy!
hugs,
peg
Summer Vegetable Cobbler
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
4 ServingsPrep: 40 min. Bake: 25 min.
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
Directions
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 pan.
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.
Yield: 4 servings.
©
Recipe source: Taste of Home Magazine, June/July, 2013, submitted by Elisabeth Larsen of Pleasant Grove, Utah.
http://www.tasteofhome.com/Recipes/Summer-Vegetable-Cobbler