Zucchini Cobbler, Savory

When I’m stressed, I bake a lot. Measure, mix, make. The rhythm is soothing. Unfortunately, when the oven opens and the warm smell of comfort finally permeates my apartment, I find myself standing over trays of brownies and breads, eating numerous “last bites”. So not good for me. What am I stressed about? Graduating college without a job. You’ve probably been here already, but I haven’t, and it’s not super pleasant to say the least. Hah. I have faith it will all work out though, and in the meantime I plan to distract, distract, distract.
When I get to thinking about it, well, I usually stop. I figure that thinking-actually for honesty’s sake, ruminating- on it could not be that productive, right? So why not bake instead? I might as well think of a few ways to get rid of all the zucchini around here. Now, where to start. Quick breads? I’ve made a few. Biscuits? Check. Brownies, tarts, pies…clearly I am not the only one a) stressed, or b)trying to get rid of zucchinis.



I wanted a recipe for zucchini tacos, or quesadillas, something warm to enclose the chopped, seasoned veggie. I wanted to make zucchini bread. I really did. Although I spotted delicious recipes on all my favorite blogs, I could not deny my urge to make good ol’ zucchini bread. But I knew I would eat it. So I compromised. A zucchini cobbler. All those delicious bites of zucchini flaked with speckles of buttery crunch. Yes, yes, yes. I made this one savory, too. Cilantro and cheddar. Hopefully I’ll be able to stop after a few servings. All you gotta do is chop and grill some zucchini, and ‘”plop” some cilantro-cheddar biscuit mixture on top. Stick it in the oven, and Viola. A remarkably easy and delicious meal that I can demolish and not feel extremely guilty about that will feed a happy family (?). So, like I said, cook some zucchini. Throw it in a pie dish. Then proceed to make the delicious cobbler topping- my favorite part. Start with some flour, baking soda, and butter. With a pastry blender, incorporate those butter nibs.


I gotta stop here for just a second. You see that mixture, with the butter nibs and flour? Thats my idea of a “course crumble,” or “pea-size chunks.” This is the secret to making flaky, buttery biscuits. No over-mixing here. Not so scientific, right? Guess thats how the cookie crumbles. (HA) Anyways…



Mix, “plop,” and bake.


Savory zucchini cobbler with cheddar cheese and cilantro
biscuits from Two peas and their pod (such a cool blog)
recipe inspired by Real Simple

1 lb. zucchini, cut into 1/2 inch rounds and quartered (3 medium)
2 shallots, chopped
2 tablespoons olive oil
salt and pepper
handful of cilantro, coarsely chopped
1/4 cup chicken broth

2 cups flour
1 teaspoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons butter, cold, cut into one inch squares
1 cup buttermilk (homemade by yours truly, just so I don’t have to hit the store)
1 cup white cheddar cheese, grated
2 cloves garlic, minced
1/3 cup cilantro, fresh and coarsely chopped

1. Preheat oven to 375 F.
2. Heat olive oil in skillet over medium heat. Add garlic and onions, stir, cook for 3-5 minutes. Throw in zucchini, sprinkle with salt and pepper. Mix in cilantro. Add chicken broth, increase heat to medium-high , and cook for 10 minutes. Poor into prepared pie dish.
3. Combine dry ingredients, from flour to salt. Throw in the cubes of butter, and using a pastry cutter, blend until consistency resembles a course crumble. (It should look like a bunch of butter nibs dredged in flour. this is my best explanation, and for that I’m sorry. I realize it’s not very explanatory but it’s my rule of thumb.)
4. Poor in buttermilk and combine using a wooden spoon or cool silicone pastry thing. Be gentle! No over-mixing. Add cheese and cilantro and mix until just incorporated.
5. “Drop” biscuit mixture onto cooked zucchini and cook in the oven for 30-35 minutes.

THIS IS AMAZING.aammaazziinnnggg. I made several people very happy with this. You should make it now. Right now.


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