Your typical cobbler is the marriage of a sweet fruit filling with a flaky biscuit topping. I thought it was high time veggies got in on that action. What’s not to love about a sautéed eggplant, zucchini, squash, onion, and bell pepper filling topped with a cheesy biscuit topping? And if you like, feel free to substitute half whole-wheat flour for white in the biscuit topping.
- 2 tablespoons olive oil
- 1 small eggplant, cut into ¾-inch chunks (about 4 cups)
- 1 zucchini, cut into ¾-inch chunks (about 1 ½ cups)
- 1 yellow squash, cut into ¾-inch chunks (about 1 ½ cups)
- 1 small onion, chopped
- 1 red bell pepper, cut into ¾-inch chunks (about ¾ cup)
- 3 garlic cloves, finely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 can (14 ½ ounces) no-salt-added diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small bits
- 1 large egg, lightly beaten
- ⅓ cup milk
- Preheat the oven to 375 °F. Lightly grease a 2-quart baking dish with cooking spray.
- To make the filling: In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half the eggplant, zucchini, squash, onion, bell pepper, and garlic. Cook until the vegetables are lightly browned, about 5 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil and the remaining vegetables to the skillet. Cook until lightly browned, about 5 minutes.
- Return the first batch of vegetables to the skillet with the second half of the vegetables and season with salt and black pepper. Stir in the diced tomatoes, tomato sauce, and Italian seasoning. Reduce the heat to medium-low. Cover the skillet and cook until the vegetables are crisp-tender, about 10 minutes.
- Meanwhile, to make the biscuit topping: In a large bowl, whisk together the flour, Parmesan, baking powder, and salt. Cut in the butter with a fork or your hands until the mixture resembles coarse meal. Stir in the egg and milk until just combined.
- Scrape the vegetable mixture into the prepared baking dish. Drop the biscuit dough by large spoonfuls over the vegetables. There will be spaces in between the biscuits. Bake until the biscuits are golden brown and the vegetables are bubbling, 20 to 25 minutes. Let the cobbler cool for about 10 minutes before serving.
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.
The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Evine Live, Target, and your local bookstores!