Ingredients

• Filling:
• 2 zucchini, thinly sliced
• 1 squash, thinly sliced
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup milk
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• 1/4 teaspoon pepper
• Topping:
• 1 package Cheddar Bay Biscuit mix
• 3/4 cup cold water
• 1/2 cup sharp cheddar cheese, grated
• 2 tablespoons unsalted butter
• 1 clove garlic, minced

Preparation

1. Preheat oven to 400º F and lightly grease a 8-inch baking dish with butter or non-stick spray.
2. Whisk together flour and milk in a medium bowl, and season generously with salt and pepper. Set aside.
3. Heat butter in a large pan or skillet over medium-high heat and sauté zucchini, squash, onion and bell pepper for 10-12 minutes, or until just softened.
4. Add minced garlic and cook for 1 minutes, or until fragrant, then stir in flour mixture and bring to a boil.
5. Cook for 3 minutes, or until sauce thickens, then transfer veggie mixture to greased baking dish.
6. For the topping: stir together biscuit mix, cold water and cheddar cheese until dough comes together.
7. Drop scoopfuls of dough onto vegetable mixture in baking dish, then cover with tin foil.
8. Bake for 20 minutes, then uncover and bake for another 5-10 minutes, or until biscuits are golden brown.
9. While cobbler bakes, place butter and minced garlic in a small, microwaveable bowl and microwave for 30 seconds, or until melted.
10. Remove cobbler from oven and brush melted garlic butter over the top.
11. Serve hot and enjoy!