Flemington New Jersey Bed & Breakfast

Zucchini, Tomatoes & Thyme, Oh My!!!…….

by admin

Inn-the-Kitchen at the Manor!

Ya gotta love Summertime in the Garden State / New Jersey!  Whether its grown in your own garden or found at a roadside stand, you have to admit, July & August in New Jersey prooves that Mother Nature rules!!!  And any of you gardeners out there for sure feel the stress of wanting to use ALL of the veggies that you have harvested within these last few days to allow little or NO waste.  We, at the inn pull in all of our resources to maximize this full-of-flavour season…and proceed in making any and ALL of the things that will allow us to utilize and enjoy the bounty of our garden this time of year! 

With that said, here’s a neat recipe for a Cobbler that is a bit unusual, but none-the-less DELICIOUS!  Its a savoury cobbler that one of our angels-at-the-inn (Heather) shared with us!  We have tweeked it just a little  to include our favorite summer veggie (zucchini!) and we hope you will enjoy our rendition!

heirloom tomatoes & NJ zucchini

The inn's Heirloom tomatoes & Organic NJ Zucchini...nothing better!

Tomato & Zucchini Cobbler Makes: 6 to 8 servings
Time: About 1 hour

For the Filling: 2 T unsalted Butter…, 2 onions, diced…, 2 cloves of minced garlic…, 3 large tomatoes chunked…, 1 zucchini, chunked…, 1/2 teaspoon fresh thyme…, 1/8 t cayenne pepper…, 1 tablespoon brown sugar…, 1 T kosher salt…, 3 Tablespoons flour to thicken

Topping / Bisquit: 1 c flour, 1 teaspoon baking powder, 1 teaspoon sugar, 4 Tablespoons butter, 1/3 c buttermilk or regular milk, 1 teaspoon of fresh thyme.

Cobbler in the works...

Cobbler in the works...

Butter a baking dish or a deep pie plate. Preheat the oven to 375˚F.

  1. Put the tomato wedges and all ‘filling’ ingredients in a pan, stovetop and partcook. Toss gently to combine.
  2. Make the topping recipe while the tomato/zucchini mixture is cooking and set aside.

    Bisquits!

    Yum-O...the Bisquit topping!

Gently toss the tomato/zucchini mixture and spread it in the bottom of the prepared baking dish. Drop spoonfuls of the batter on top and smooth just a bit with a knife. (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.) Bake for 45 to 50 minutes, until golden on top and bubbly underneath. Cool to just barely warm or room temperature. Serve within a few minutes and  scoop servings out with a large spoon.  ENJOY!

Completed Cobbler!

Ahh..mazing Tomato & Zucchini Cobbler!

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