Zucchini Succotash Cobbler & Cornbread

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#SundaySupper Post! Zucchini succotash cobbler with corn, yellow beans, and tomatoes, topped with cornbread.

Zucchini succotash with cornbread topping

So it turns out today is National Acorn Squash Day. I had no idea there was such a day, did you?

With all due respect to acorn squash, I’m going to cook a bunch of it up, but not right now. I’m just not ready to let go of summer. And once I move onto acorn and its siblings, butternut, kabocha, and pumpkin I’ve turned my back on summer.

Zucchini succotash with cornbread topping

So acorn squash, I’ll see you for sure in October.

Zucchini succotash with cornbread topping

For this last month, this is still one of my favorite vegetable combinations in life: zucchini, onions, corn, tomatoes, jalapeño, and yellow beans. I put them on pizza, over pasta, and in omelets. This week I put them in a casserole and baked some cornbread on top. So, so good. For one final month.

Zucchini succotash with cornbread topping



Summer Succotash Cobbler with Cornbread Topping
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: Serves 6
Succotash Filling
  • 3 Tbsp mustard butter
  • ½ medium yellow onion, diced (about 1 cup)
  • 1 small jalapeño pepper, seeded and finely diced (a little less than 2 tablespoons)
  • 3 garlic cloves minced (1 tablespoon)
  • 2 small zucchini, thinly sliced (about 2 cups)
  • 3 cups yellow beans, trimmed and sliced into 1" pieces
  • 2 cups corn kernels (2 ears of corn worth)
  • ½ cup leek confit
  • ⅓ cup dry white wine
  • ½ tsp sea salt
  • ½ tsp fresh dried oregano
  • 1 tsp dill seed
  • ½ cup grated Parmesan cheese
  • ½ cup grated Gruyere cheese
  • 1 cup halved cherry tomatoes (or chopped small tomatoes)
  • 2 Tbsp halved kalamata olives
Cornbread Biscuit Topping
  • 1 egg
  • ⅔ cup 2% milk
  • 3 Tbsp melted unsalted butter
  • ½ cup all-purpose flour
  • ½ cup corn flour
  • 2 tsp baking powder
  • ½ tsp sea salt
Succotash Filling
  1. Preheat the oven to 400˚F. Butter an 8" X 10" baking pan.
  2. Melt the butter in a large pan over medium heat, and add the onion and jalapeño pepper. Sauté until completely softened and lightly browned, about 3 minutes. Add the garlic and cook for another minute until fragrant.
  3. Stir in the zucchini, yellow beans, corn, leek confit, wine, salt, oregano, and dill seed. Cover and simmer for 10 minutes. Remove from the heat and fold in the cheeses, tomatoes and kalamata olives.
  4. Using a spatula, scrape the succotash filling into the prepped baking pan. Pour the Cornbread Topping (recipe below) over the top and bake for 20 minutes. Serve warm.
Cornbread Topping
  1. Whisk together the egg, milk, and melted butter in a small bowl. (Make sure the butter has cooled off a bit to prevent scrambling the eggs!)
  2. Combine the flours, baking powder, and salt in a second, medium bowl. Stir the wet ingredients into the dry until completely mixed in.
If you don't have any mustard butter tucked in your freezer, use 2½ tablespoons butter and ½ tablespoon mustard.
In honor of Acorn Squash Day, we’re celebrating squash this week at #SundaySupper. All kinds of squash, thank you very much, because we’re equal opportunity.

Our wonderful hostesses this week are Alice of A Mama, Baby & Shar-pei in the Kitchen and Christy of  Confessions of a Culinary Diva. Please join us later today and share some of your favorite ideas for squash of all kinds. And go check out what everyone at #SundaySupper came up with!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    • says

      Thanks so much Linda! I’m in the process of upgrading my site to my personal server. It too big now for a shared server. And so for the next several days, things are going to be a little unsettled on the site. When you say you had trouble with you email, was this the email you receive as a subscriber to my site?
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  1. Janice says

    Making this right now and really looking forward to it! Just a question though … 2 tbsp olives? This doesn’t seem quite right to me. I will put in 1/2 cup and i am sure it will taste lovely!

    Thanks for the recipe!!

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