Southwestern Succotash Pot Pie Recipe

Name: Southwestern Succotash Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Succotash:; Cooking spray; 3 cups chopped onion; 4 garlic cloves, minced; 2 jalapeno 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

Servings: persons

Succotash:
Cooking spray
3 cups chopped onion
4 garlic cloves, minced
2 jalapeno 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

1
To prepare succotash, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion; saute 5 minutes or until tender. Add garlic and jalapeno; saute 30 seconds. Add zucchini; saute 5 minutes or until zucchini is crisp-tender. Stir in corn; saute 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.
2
Preheat oven to 375u00b0.
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 375u00b0 for 30 minutes or until topping is golden.

1033

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Succotash:, Cooking spray, 3 cups chopped onion, 4 garlic cloves, minced, and more.

Yes, Southwestern Succotash Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwestern Succotash Pot Pie

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