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.
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.
Jump to:
- ❤️ 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)
- 🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!
❤️ 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.
- Garlic
- Zucchini
- 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
- Egg
- 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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🔪 Recommended Equipment
📝 Instructions Overview
Detailed instructions for making this Zucchini Cobbler casserole are in the recipe card below, but here's an overview!
Step 1
Prep and sauté. Prep the veggies and lightly sauté. Stir in the tomatoes and cheeses. Transfer to a baking dish.
Step 2
Make the cornbread batter. Whisk together the cornbread ingredients. Pour the batter over the veggies.
Step 3
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
Zucchini Salad with Quinoa and Tomatoes
10-Minute Garlic and Herb Sautéed Zucchini
Zucchini Fritters with Quinoa, Potatoes and Cheese
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)
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
- ⅓ 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
- ⅔ 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.
apuginthekitchen
This sounds sooooooo good!! Love a savory cobbler using the best of summers vegetables. I will definitely be making this. Great recipe.
Katie
Loving this cobbler! The cornbread baked on top is such a great idea for these ingredients!!!
cheri
Hi Susan, I know it's going by so fast, love the summer veggies. Beautiful cobbler, love this combination.
Jennifer @ Peanut Butter and Peppers
This is a great idea and the cobbler is gorgeous! I would love this for dinner! Heck, I'd eat it for breakfast!
Tara
That would be a great side for Thanksgiving, mental note!!
Liz
What a wonderful, savory cobbler! Both the filling and cornbread topping sound amazing!!!
The Ninja Baker
What a fantastico one-meal dish idea, Susan. Scrumptious, healthy and an ideal recipe for my parents who adore gourmet-type casseroles. Thank you for the recipe!
Shaina
YUMMMMM. Casserole dishes are so great for family dinners and parties...absolutely love this recipe.
Alice
yours is the first succotash I've seen with cornbread baked on top! How lovely!! 🙂 Thanks for sharing! This looks so tasty and warm!
Christy
What a great cobbler - I'm ready to send you some of my summer, it lasts way too long in Palm Springs!
Sarah | Curious Cuisiniere
This cobbler is beautiful! I really need to try my hand at more savory cobblers.
Renee
Sending you big hugs for sharing the most awesome savory cobbler I've ever seen.
Simply Gourmet
It has been years since I have had succotash, this takes me back to my youth. I love the cornbread topping too.
mjskit
I've always associated the word "cobbler" with something sweet or a person that makes shoes :); however, you've now given it a whole new meaning. Look at all of those summer vegetables in one dish! I love this!
Norma Chang
I too had no idea there was a National Acorn Squash Day, and like you I am also not ready for summer to end.
Love the vegetables combinations in your cobbler.
lapadia
Hi Susan! I successfully signed back on the second time, had trouble with my email. Anyway, I love this recipe; a great idea to use up garden vegetables. Yum 🙂
The Wimpy Vegetarian
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?
Janice
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!!
Arlene
I used this recipe as inspiration for my own 'cobbler.' I used the veggies I had, zucchini, green pepper, mushrooms, green beans, and just two tomatoes. Fresh dill and dried sage were added. I used cheddar and parmesan cheeses and added the wine and mustard. I followed the corn bread recipe, but increased the amounts by 50 percent (because, grandkids!). I'm going to serve this tomorrow. The question is whether to bake it now and reheat it then, pour the cornbread topping on top and bake tomorrow, or keep the topping separate from the veggies and bake tomorrow. This will be a great dish for thanksgiving; tomorrow is a dry run. Thanks.
The Wimpy Vegetarian
I usually make it and then serve it right away, so I haven't tried this. But, what I would suggest is to keep the topping separate and pour over the veggies tomorrow, and then bake. My only concern is if you do option 1, when you reheat, the veggies will be more watery (zucchini and tomatoes in particular have a lot of water in them) and make the cornbread a little watery on the bottom. This has happened with leftovers for me, but not always. It depends on how watery the veggies are. For option 2, the cornbread batter may seep a little down into the veggies overnight, so you end with a little less of a defined cornbread topping. So I would go with option 3. I hope this helps, and hope you all love it!!! (And I totally understand doubling the cornbread!!)