 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
Hereâs a comforting vegetarian main dish that uses a lot of garden produce. Try different squashes like pattypan and crookneck or zucchini. Ingredients:
2 tablespoons butter |
3 small zucchini, sliced |
1 small sweet red pepper, finely chopped |
1 small onion, finely chopped |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
biscuit topping: |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
3 tablespoons cold butter |
1/4 cup shredded parmesan cheese |
3 tablespoons minced fresh basil |
2/3 cup 2% milk |
Directions:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
|
|