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Zucchini, corn and bean casserole topped with cornbread, with a scooped out portion.
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4.67 from 3 votes

Summer Zucchini Cobbler with Cornbread Topping (Recipe)

This zucchini cobbler with corn, yellow beans, and tomatoes is topped with cornbread batter, and then all baked together for a dish the whole family will love.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: zucchini casserole, zucchini cobbler
Servings: 6
Calories: 383.4kcal
Author: Susan Pridmore

Equipment

Ingredients

Succotash Filling

  • 2 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 2 tablespoons finely diced jalapeño pepper
  • 1 tablespoon minced garlic cloves minced
  • ½ teaspoon dried oregano
  • 1 teaspoon dill seed
  • ½ teaspoon sea salt
  • 2 cups sliced and quartered zucchini
  • 2 cups corn kernels about 2 ears of corn
  • 3 cups yellow beans trimmed and sliced into 1" pieces
  • 1 teaspoon Dijon mustard
  • cup dry white wine
  • 1 cup halved cherry tomatoes or chopped small tomatoes
  • ½ cup grated Parmesan cheese
  • ½ cup grated Gruyere cheese

Cornbread Biscuit Topping

  • 1 large egg
  • cup milk either 2% or whole milk
  • 3 tablespoons unsalted butter melted
  • ½ cup all-purpose flour
  • ½ cup corn flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt

Instructions

Zucchini Cobbler Filling

  • Preheat the oven to 400˚F. Butter an 8" X 8" baking dish.
  • Melt the butter in a large sauté pan over medium heat, and add the onion and jalapeño pepper. Sauté until completely softened and lightly browned, about 3 minutes.
    Add the garlic, oregano, dill seed and salt. Cook for another minute until fragrant.
  • Stir in the zucchini, yellow beans, corn, wine and mustard. Cover and simmer for 10 minutes. Remove from the heat and stir in the cheeses and tomatoes.
  • Transfer the zucchini cobbler filling into the prepared baking dish. Make the Cornbread Topping (instructions are below).
    Pour the batter over the Zucchini Cobbler Filling, and bake for 20 minutes. Serve warm.

Cornbread Topping

  • 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!)
  • Combine the flours, baking powder, and salt in a separate bowl. Stir the wet ingredients into the dry until completely mixed in.

Nutrition

Calories: 383.4kcal | Carbohydrates: 40.4g | Protein: 14.8g | Fat: 18.7g | Saturated Fat: 10.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 78.7mg | Sodium: 914mg | Potassium: 670.7mg | Fiber: 5.2g | Sugar: 7g | Vitamin A: 864IU | Vitamin C: 47.2mg | Calcium: 401.7mg | Iron: 3.6mg