#SundaySupper Post! Zucchini succotash cobbler with corn, yellow beans, and tomatoes, topped with cornbread.
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.
So acorn squash, I'll see you for sure in October.
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.
Summer Succotash Cobbler with Cornbread Topping
- 3 Tbsp mustard butter
- 1/2 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
- 1/2 cup leek confit
- 1/3 cup dry white wine
- 1/2 tsp sea salt
- 1/2 tsp fresh dried oregano
- 1 tsp dill seed
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 1 cup halved cherry tomatoes or chopped small tomatoes
- 2 Tbsp halved kalamata olives
Cornbread Biscuit Topping
- 1 egg
- 2/3 cup 2% milk
- 3 Tbsp melted unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup corn flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- Preheat the oven to 400˚F. Butter an 8" X 10" baking pan.
- 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.
- 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.
- 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.
- 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 second, medium bowl. Stir the wet ingredients into the dry until completely mixed in.