Ancho chile powder gives this casserole a mild, slightly fruity chile flavor. Most supermarkets now carry ancho chile powder, but if you can't find it, substitute regular chili powder. Make and refrigerate the filling up to a day ahead. Serve a colorful coleslaw on the side.
3 cups chopped onion
4 garlic cloves, minced
2 jalapeño peppers, seeded and finely chopped
7 cups chopped zucchini (about 2 pounds)
3 cups fresh corn kernels (about 5 ears)
1 tablespoon ancho chile powder (such as McCormick's)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) crumbled feta cheese
2 (15-ounce) cans black beans, rinsed and drained
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon dried oregano
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup 1% low-fat milk
1/2 cup plain fat-free yogurt
1 large egg, lightly beaten
How to Make It
To prepare succotash, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion; sauté 5 minutes or until tender. Add garlic and jalapeño; sauté 30 seconds. Add zucchini; sauté 5 minutes or until zucchini is crisp-tender. Stir in corn; sauté 5 minutes or until corn is crisp-tender. Remove from heat; stir in chile powder, 1 teaspoon salt, and black pepper. Combine the zucchini mixture, cheese, and beans in a 13 x 9-inch baking dish coated with cooking spray.
Preheat oven to 375°.
To prepare topping, lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, baking powder, oregano, baking soda, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine milk and yogurt; add milk mixture to flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto zucchini mixture. Brush beaten egg over topping. Bake at 375° for 30 minutes or until topping is golden.