Vegetable Cobbler Recipe

Gold Post Medal for All Time! 677 Posts
September 7, 2016

Summer Vegetable CobblerThis 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.
  2. 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.
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  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.
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  6. Spoon the mixture into a greased 8-inch square baking dish.
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  8. To make the biscuit topping, whisk the flour, baking powder and salt.
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  10. Cut in the butter until the mixture resembles coarse bread crumbs.
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  12. Stir in the cheese and the basil.
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  14. Add the milk and stir just until moistened.
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  16. Drop by rounded teaspoonfuls onto the filling.
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  18. Bake 25-30 minutes. It is done when the filling bubbles and the topping is golden brown.
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