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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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
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
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Preheat oven to 375 degrees F
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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
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Add the parsley, thyme, black pepper, salt, chili powder and paprika and sauté for another 4 minutes, set aside to cool for 10 minutes.
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For the crust, melt the butter, sage and cayenne pepper in a small microwave safe bowl for about 1 minute.
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In a medium bowl, combine the melted butter and herbs with the buttermilk, cheese and Bisquick mix, stir well, it will be thick.
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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
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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.