Source of Recipe
List of Ingredients
2 tablespoons olive oil
3 small zucchini, sliced
1/2 a red pepper, sliced and diced 1/2 an onion, chopped
1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
1 or 2 garlic cloves (depending on love for garlic), minced
2 tablespoons flour
1 cup milk
salt and pepper
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/2 cup shredded mozzarella cheese
2/3 cup milk
Preheat oven to 400 degrees. In large skillet, heat olive
oil over medium-high heat. Add zucchini, red pepper, onion and dry basil (if using fresh basil, add with garlic), and salt and pepper. Cook about 10 minutes, until onion is translucent and zucchini fairly tender. Add garlic and cook two minutes more.
While veggies cook, in a small bowl whisk the milk and flour together. Pour over veggies once garlic has cooked. Stir constantly until mixture thickens (takes about one minute). Pour all into greased 9-inch (or so) baking dish.
For topping, coming flour, baking powder and salt, then cut in butter with pastry blender until mixture resembles course crumbs. Stir in cheese and toss to coat. Stir in milk until all flour mixture is moistened (do not over mix). Drop by spoonfuls on top of veggie mixture.
Bake 30 minutes or until topping is golden. Let stand five minutes before serving, so filling thickens slightly.
4 to 6 servings.