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.
There's a bit of prep to make this dish, but purchased pre-cut veggies and a cornbread mix makes this dish a snap.
- ❤️ Why you'll love this recipe
- 🧅 Zucchini Cobbler Filling Ingredients + Notes
- 🧅 Zucchini Cobbler Topping Ingredients + Notes
- 🔪 Recommended Equipment
- 📝 Instructions Overview
- ⏰ Tips to Simplify and Save Time
- 💡Ideas for Possible Variations
- 📇 More Zucchini Dishes You Might Like
- Summer Zucchini Cobbler with Cornbread Topping (Recipe)
If you grow some of your own veggies, this is one of the last months for zucchini and corn, and maybe you have a ton of these on hand right now. Especially zucchini. And there's a LOT you can do with zucchini.
One of my favorite dishes to make this time of year is this zucchini cobbler with onions, corn, tomatoes, jalapeño, and yellow beans. Best of all, it's topped with cornbread. So, so good.
❤️ Why you'll love this recipe
- Anything topped with cornbread is irresistible to kids (and adults!).
- Great way to use up zucchini if you have a bunch on hand from your garden.
- Flexible dish allowing you to mix and match ingredients that you have on hand.
- Easy recipe, especially if you purchase pre-cut veggies and an easy cornbread mix.
- Great way to get kids to eat more veggies!
🧅 Zucchini Cobbler Filling Ingredients + Notes
- Yellow onion - white onion if fine too, but red onion is too sweet.
- Jalapeño pepper - or Serrano or poblano pepper for more heat.
- Corn - either freshly cut from a cob, or frozen and then thawed.
- Yellow beans
- White wine - any dry white wine works great.
- Dijon mustard
- Cherry Tomatoes
- Gruyere and Parmesan cheeses
- Dried herbs - I recommend oregano and dill.
🧅 Zucchini Cobbler Topping Ingredients + Notes
- Milk - either 2% milk or full fat.
- Unsalted butter
- All-purpose flour
- Corn flour - either fine or medium grain.
- Baking powder
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📝 Instructions Overview
Detailed instructions for making this Zucchini Cobbler casserole are in the recipe card below, but here's an overview!
Prep and sauté. Prep the veggies and lightly sauté. Stir in the tomatoes and cheeses. Transfer to a baking dish.
Make the cornbread batter. Whisk together the cornbread ingredients. Pour the batter over the veggies.
Bake. Bake for 20 minutes and serve warm.
⏰ Tips to Simplify and Save Time
- Purchase zucchini and onion already cut up, and thaw some frozen corn.
- Purchase your favorite cornbread mix that only requires adding water.
💡Ideas for Possible Variations
Add cooked black beans to make this a meal.
📇 More Zucchini Dishes You Might Like
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.
Summer Zucchini Cobbler with Cornbread Topping (Recipe)
- 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
- ⅓ cup dry white wine
- 1 cup halved cherry tomatoes or chopped small tomatoes
- ½ cup grated Parmesan cheese
- ½ cup grated Gruyere cheese
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.
- 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.