This 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
Ingredients:
- 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
Steps:
- Preheat oven (I used toaster oven) to 400 degrees F.
- 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.
- 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.
- Spoon the mixture into a greased 8-inch square baking dish.
- To make the biscuit topping, whisk the flour, baking powder and salt.
- Cut in the butter until the mixture resembles coarse bread crumbs.
- Stir in the cheese and the basil.
- Add the milk and stir just until moistened.
- Drop by rounded teaspoonfuls onto the filling.
- Bake 25-30 minutes. It is done when the filling bubbles and the topping is golden brown.
