Southwestern Succotash Pot Pie

Southwestern Succotash Pot Pie Recipe
Randy Mayor; Jan Gautro
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.

Yield:

9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 322
Caloriesfromfat 28 %
Fat 10.1 g
Satfat 5.6 g
Monofat 2.6 g
Polyfat 1.1 g
Protein 14.6 g
Carbohydrate 50.4 g
Fiber 8.9 g
Cholesterol 49 mg
Iron 3.8 mg
Sodium 913 mg
Calcium 227 mg

Ingredients

Succotash:
Cooking spray
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
Topping:
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

Preparation

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.

Martha Rose Shulman,

Cooking Light

April 2004
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