Zucchini Tomato Cobbler Recipe

From Dorothy McNett's Recipe Book.

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Zucchini Tomato Cobbler

From Dorothy McNett's recipes at www.dorothymcnett.com. Make this only when tomatoes are freshly picked, red and juicy. The combination of zucchini and tomatoes makes for a perfect main dish or side dish. Perhaps it could even be a dessert much like a fruit cobbler, dolloped with some creme fraiche or ice cream.

1/2 cup unsalted butter
2 cups diced zucchini (do not peel)
2 cups diced tomatoes (do not peel)
1/2 teaspoon coarse sea salt
freshly ground pepper

2 teaspoons baking powder
3/4 cup raw sugar
1 cup unbleached all purpose flour
1/4 teaspoon fine sea salt

1 cup milk
1 teaspoon pure vanilla extract

Put the butter into a 9 by 13 inch baking dish, put it into the cold oven, and then preheat to 350 degrees. While the oven is heating combine the zucchini, tomatoes, salt and pepper and set aside. Whisk together the baking powder, sugar, flour and salt. Whisk in the milk and vanilla. When the butter has melted and the oven has reached 350 degrees, remove the dish and quickly pour the batter into the dish without stirring. Now pour the vegetables and juices into the center of the batter. Do not stir. Return to hot oven and bake 50-60 minutes, or until the batter is done and the top is golden brown. Serve hot, warm, or at room temperature. If serving hot as a main dish, serve with baby greens splashed with a bit of extra virgin olive oil and classic balsamic vinegar. If serving as a dessert, let it cool completely and serve with a bit of creme fraiche or a scoop of vanilla bean ice cream!

Recipe created 2008-08-07.

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