Zucchini Cobbler With Corn Biscuit Topping Food

ZUCCHINI COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Steps:

• For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
• Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
• Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
• For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
• Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

ZUCCHINI COBBLER

Steps:

• PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
• DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
• DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
• STIR WELL.
• ADD PINEAPPLE AND JUICE.
• MIX WELL.
• DO NOT BEAT.
• POUR INTO A GREASED BAKING DISH (13X9" pan).
• SPREAD DRY CAKE MIX OVER TOP.
• DRIZZLE BUTTER OVER CAKE MIX.
• SPRINKLE NUTS ON TOP.
• BAKE AT 350F degrees FOR 60 MINUTES.

SUMMER VEGETABLE COBBLER

Steps:

• 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.

ZUCCHINI COBBLER

Steps:

• In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
• Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

ZUCCHINI COBBLER WITH CORN BISCUIT TOPPING

Steps:

• 1 Preheat your oven to 350 degrees. Grease a 9” pie plate with cooking spray. If the corn and/or peas are frozen, place them in a colander and run them briefly under cold water to defrost. 2 Combine all of the filling ingredients in a large mixing bowl, then spoon into the pie pan. Press the filling firmly into the sides and bottom of the pan with the back of the spoon so that it’s condensed and evenly distributed, then sprinkle 1 tablespoon of Parmesan cheese over the top. 3 Prepare the cornbread according to package directions, then stir in an additional 1/4 cup of corn nibblets and 2 tablespoons of flour at the end. 4 Plop five or six heaping spoonfuls of the biscuit mixture over the top of the zucchini mixture, then decorate the top of the cornbread with a sprinkling of cheddar cheese and slices of zucchini. 5 Bake for 25-35 minutes, until the top is browned and the filling is bubbling up around the sides. Serve immediately. * Tip: Shred the zucchini with either a box grater; a food processor equipped with either the regular or shredding blade

ZUCCHINI CINNAMON COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
• Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
• Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
• Bake in the preheated oven until top is golden brown, about 1 hour.

BISCUIT COBBLER TOPPING

Steps:

• Topping sufficient for a 9 x 13 inch pan.
• Bake cobbler at 350 degrees until hot and bubbly.
• make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
• Whisk egg into milk.
• Stir in milk and egg until just blended.
• Spoon topping on in dollops.
• Return to oven until biscuits are done.

SOUTHERN ZUCCHINI COBBLER

Steps:

• In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
• For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
• Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
• Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.