Vegetable Cobbler – a delicious recipe with zucchini, carrots, butternut squash, cornstarch, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch pie plate.", "Mix zucchini, carrots, and butternut squash together in a large bowl. Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat.", "Line pie plate with one of the pie pastries, trimming edges to fit the plate. Pour vegetable mixture over the pie pastry. Drizzle most of the melted butter over the vegetables. Place remaining pastry atop the vegetables. Press edges of the two pastries together to seal. Brush top of the ""cobbler"" with remaining butter. Cut several slits in the top pastry.", "Bake in preheated oven until top is golden brown, about 30 minutes. Rest pie for 10 minutes before cutting to serve."]
896
kcal
Calories
92
g
Fat
20
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups peeled and chopped zucchini, 1 1/2 cups peeled and chopped carrots, 1 1/2 cups peeled and chopped butternut squash, 2 tablespoons cornstarch, and more.
Yes, Vegetable Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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