This Summer Squash Cobbler makes a great side dish for a large gathering or as a dinner entrée that your family will love as a weeknight meal! Zucchini, yellow squash, and sweet summer corn are sautéed with onions and tossed with Parmesan cheese. This delicious filling is then topped with a layer of buttery cheddar and chive biscuits. If there are any portions left, it makes for delicious leftovers the next day!

Squash Cobbler

Prep Time: 30 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 40 minutes

Yield: 8 servings

Squash Cobbler


    For squash mixture:
  • 5 cups chopped zucchini (bite sized pieces)
  • 5 cups chopped yellow squash (bite sized pieces)
  • 2 cups fresh corn kernels
  • 3/4 cups chopped vidalia onion
  • 4 tablespoons unsalted butter, plus extra for casserole pan
  • 2 tablespoons chicken stock
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarse ground pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • For biscuits:
  • 4 cups self-rising flour
  • 1/8 teaspoon cayenne pepper
  • 2 cups grated white cheddar cheese
  • 8 tablespoons unsalted butter, cold
  • 2 tablespoons chopped fresh chives
  • 1 1/2 to 1 3/4 cups buttermilk


  1. Butter 9x13 casserole dish. Set aside. Preheat oven to 400 degrees. In large nonstick skillet, melt 4 tablespoons of butter over medium heat. Add onions and cook, stirring frequently, until onions are soft. Raise heat to medium high and add zucchini and yellow squash. Stirring constantly, cook squash for 5 minutes. Add corn, chicken stock, lemon juice, salt and pepper. Reduce heat to medium and cook vegetables, stirring frequently for 5 minutes. Remove vegetables from heat and let them cool to room temperature.
  2. While vegetables are cooling, make biscuit dough. Put self-rising flour in large bowl. Add cayenne pepper. Stir until flour mixture is well blended. Cut cold butter into 16 pieces and add to flour mixture. Using pastry blender or two forks, cut butter into flour until it resembles coarse meal. Add grated cheese and chives to flour mixture and stir until well mixed. Make well in center of flour. Add 1 1/2 cups of buttermilk and pull flour from sides of bowl toward center and stir until dough starts to form. If mixture seems too dry, add additional buttermilk. Knead dough in bowl for 2 or 3 turns until ball forms. Remove dough from bowl and place on floured surface. Pat dough out into rectangle that is about 1/2-inch thick. Let dough rest for a moment while preparing cobbler filling.
  3. Mix parmesan cheese and flour together in small bowl. Add parmesan mixture to cooled squash mixture and stir to blend. Empty squash filling into prepared casserole pan. Smooth squash into even layer. Cut biscuit dough into circles. Place biscuits on surface of squash so that edges of biscuits are just touching each other.
  4. Bake cobbler at 400 degrees for 15 minutes. Reduce the heat to 350 degrees and continue baking for 20 to 30 minutes until squash is soft. Cover top of cobbler with foil if biscuits begin to brown too much. Remove the casserole from oven and let cool for 10 minutes. Serve.

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