Ingredients
2 tablespoons butter3 small zucchini, sliced1 small sweet red pepper, finely chopped1 small onion, finely chopped2 garlic cloves, minced2 tablespoons all-purpose flour1 cup 2% milk1/2 teaspoon salt1/4 teaspoon pepperBISCUIT TOPPING:1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt3 tablespoons cold butter1/4 cup shredded Parmesan cheese3 tablespoons minced fresh basil2/3 cup 2% milk
Preparation
Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish.
For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.
