Randy Mayor; Jan Gautro
9 servings

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 375°.

Step 3

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.

Ratings & Reviews

jmeleeS's Review

August 20, 2013
Not a horrible recipe, but it's honest that we won't be making again. This one did not make the keeper list for a variety of reasons, but the most base is that it's bland & boring. I added a lot more spice to punch up the flavor (cumin, corriander, smoked paprika, garlic and fresh cilantro) because I changed out the feta (really, feta in a southwestern dish?) for queso cheese I had on hand which is far less powerful in flavor. Overall, it wasn't a huge amount of effort, but definitely enough for lackluster results that we won't be making again. Tons of other better recipes out there...

Livastri's Review

December 09, 2010
Not worth the amount of effort required. The feta cheese seemed out of place and the topping was dry and bland.

CarolLS's Review

October 11, 2009
As my family does not like zucchini, I substituted butternut squash for the zucchini and this dish was fantastic!! Very Fall like and hearty. I had to cook the butternut squash a bit longer then was need for zucchini as it was still hard but other then that I kept the recipe mostly the same Did not have ancho chile powder so I used 3/4 t. of chipotle chile powder and there was plenty of kick to it. I will add this recipe to my standards!!