Squash & Corn Cobbler with Sage Cheddar Cayenne Crust

I’ve been harvesting an abundance of herbs, zucchini and yellow crookneck squash in my vegetable garden so far this summer and I wanted to cook something for dinner that was comforting and “farm to table” so to speak and I came up with this scrumptious recipe.  Fresh herbs make such a difference in this dish and the freshness plays so well with the filling and the crust in this recipe.  This dinner is quick and easy, don’t be thrown off with the use of the biscuit mix, it made for a fast crust and so good with the addition of the aged white cheddar, buttermilk, sage and cayenne pepper, it has a bit of a kick but not too spicy.  You can use individual 5 inch cast iron skillets like I did for a wonderful presentation of a main course or for a “small bites” party or you can make this dish in a 12 inch cast iron skillet.   There is something so charming with serving of individual pies, casseroles or cobblers…I can’t put my finger on it, maybe knowing that you can eat the “whole” dish and it was served to you as your own has something to do with it. Serve this along with a salad and your summer dinner is complete; I hope you enjoy this recipe as much as I did, food should be fresh, flavorful and fun to make and eat.

As I’m scooping the filling I’m anticipating the fresh garden goodness from my own garden!

Just about ready for the oven

Fresh out of the oven, the savory cheesy and herb crust with the sweetness of my fresh garden squash awaiting in the inside to be devoured

Farm to table cuteness with these individual cast iron skillets, I’m so overwhelmed, I could cry…lol

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Herbed Zucchini, Yellow Squash & Corn Cobbler with Sage Cheddar Cayenne Crust

This delicious vegetarian skillet dinner is perfect for any day of the week, the sweet squash filling with the cheesy cobbler topping is true comfort food 

Course Main Course

Cuisine American

Keyword zucchini

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Author www.recipeforaparty.com

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 2 medium zucchini, chopped (or 3 cups)
• 2 medium yellow crookneck squash , chopped (or 3 cups)
• 1 1/2 cups corn, fresh or frozen
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 3 tbsp parsley, chopped
• 2 tsp thyme, chopped
• 1/2 tsp coarse black pepper
• 1/2 tsp kosher salt
• 1 tsp chili powder
• 1 tsp paprika

Crust

• 2 tbsp butter, melted
• 1 tbsp sage, chopped
• 1/2 tsp cayenne pepper
• 1 1/2 cup buttermilk
• 1 1/2 cup aged sharp white cheddar
• 2 1/2 cups Bisquick mix

Instructions

1. Preheat oven to 375 degrees F
2. In a 12 inch skillet, heat the olive oil and butter over medium/high heat and add the zucchini, squash, corn, onion and garlic and sauté for 5 minutes, stirring occasionally 
3. Add the parsley, thyme, black pepper, salt, chili powder and paprika and sauté for another 4 minutes, set aside to cool for 10 minutes.

4. For the crust, melt the butter, sage and cayenne pepper in a small microwave safe bowl for about 1 minute.

5. In a medium bowl, combine the melted butter and herbs with the buttermilk, cheese and Bisquick mix, stir well, it will be thick. 

6. Spoon the zucchini mixture into well-greased individual cast iron skillets and top with 3 tablespoons of biscuit batter on top of that and spread out just a bit
7. Place in the oven for 30 to 35 minutes or until golden brown, let rest for 5 minutes and serve

Recipe Notes

I used 6, 5-individual cast iron skillets but you can use a full sized 12 inch skillet with this recipe but the baking time might be a bit more, so watch it carefully after the 30 minute mark.