Here's a favorite recipe from the past year:
Zucchini Cobbler
Filling:
8 tablespoons butter (see note)
2 cloves garlic, thinly sliced
4 zucchini, thinly sliced
1 bunch green onions, whites and half of the green tops chopped
10 sun-dried tomatoes, cut into thin strips
Salt, to taste
Black pepper, to taste
4 or 5 fresh basil leaves, torn into small pieces
Parmesan or other dry cheese, grated, to taste
Crust:
1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup (1 stick) butter, cold and cut into small pieces
1/4 cup ice-cold water
Parmesan cheese or other dry cheese, for garnish
Preheat oven to 450 degrees.
In a saucepan, melt the butter over low heat and stir in the garlic. Do not let it brown. Add zucchini and coat with butter. Let it warm through. Add green onions, sun-dried tomatoes, salt and pepper. Place in a casserole dish. Stir in basil. Top with Parmesan cheese, to taste.
To make the crust: Blend flour, cornmeal and salt. Add butter and work together with fingers or a pastry cutter until it’s like meal. Add the water and quickly form into a dough. Roll out on a floured surface into the shape needed to cover the cobbler. It should be no more than 1/4-inch thick. Sprinkle cheese.
Bake for 45 minutes or until the crust is done.
Note: I am a butter fanatic and think it is key to the filling of any cobbler. If you want less, you can cut it in half, but the filling won’t be quite as rich. You can also make this dish in smaller ramekins for single servings; but they will cook faster, so adjust your oven time.
Makes 4-6 main course servings or 12-14 side dish servings.
