I love cobbler, and this one featuring zucchini, onions and red pepper is no exception. It's an adapted version of a recipe I found in the June/July 2013 issue of Taste of Home magazine. One word of warning: This is one cobbler — perhaps the one and only cobbler — that should not be served ala mode.

2 tablespoons olive oil

3 small zucchini, sliced

1/2 a red pepper, sliced and diced (at least large enough to not look like pimento... ewww)

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

Topping:

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.