{Summer Vegetable Cobbler}

This was a great dish. My garden is producing way to much zucchini then I know what to do with so I am really happy that I found this recipe. I used all zucchini but you can use any squash or a combo of any and it would be delicious

2 Tbs butter

3 small zucchini, sliced

1 small sweet red pepper, finely chopped

1 small onion, finely chopped

3 garlic cloves, minced

2 Tbs flour

1 cup milk

1/2 tsp salt

1/4 tsp pepper

Biscuit Topping:

1 cup flour

1 tsp baking powder

1/2 tsp salt

3 Tbs cold butter

1/4 cup shredded parmesan cheese

3 Tbs fresh basil, minced

2/3 cups milk

• 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 vegetables. 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. 

Recipe Source: Taste of Home