Vegetable Cobbler Recipe

Category Vegetables
Try making a savory cobbler using seasonal vegetables. This is page contains avegetable cobbler recipe.


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This is a great recipe to use zucchini. I had never seen this before, and it was a real hit at our house.

Total Time: Prep 40 minutes. Bake 25-30 minutes.

Yield: 4 main-dish servings or 6 side-dish servings.

Source: Adapted from Taste of Home


  • Filling
  • 2 Tbsp butter
  • 3 small zucchini, or other squash, sliced
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 1 cup 2% milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Biscuit Topping
  • 1 cup all-purpose flour (I used 1/2 whole-wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp cold butter
  • 1/4 cup Parmesan cheese (recipe said shredded, but I used grated)
  • 3 Tbsp minced fresh basil
  • 2/3 cup 2% milk


  1. Preheat oven (I used toaster oven) to 400 degrees F.
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  3. In a large skillet, over medium-high heat, heat the butter. Add the zucchini and onion and stir 10-12 minutes, or until the zucchini is crisp-tender. Add the garlic and cook 1 minute more.
  4. In a small bowl, whisk the flour, milk and salt and pepper. Stir into the vegetables. Bring to a boil, stirring constantly, and cook 2-3 minutes or until thickened.
  5. Spoon the mixture into a greased 8-inch square baking dish.
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  7. To make the biscuit topping, whisk the flour, baking powder and salt.
  8. Cut in the butter until the mixture resembles coarse bread crumbs.
  9. Stir in the cheese and the basil.
  10. Add the milk and stir just until moistened.
  11. Drop by rounded teaspoonfuls onto the filling.
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  13. Bake 25-30 minutes. It is done when the filling bubbles and the topping is golden brown.
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Food and Recipes Recipes VegetablesOctober 5, 2016
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