Consider this dish a savory cobbler: a rich shrimp chili (which you could make on its own any weeknight), dotted with a thick, biscuitlike, cornbread topping.

Makes 12 servings

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 hour 40 minutes

EASE OF PREPARATION: Easy

Shrimp chili filling
2 teaspoons canola oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 medium zucchini, diced (about 5 cups)
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
2 14-ounce cans reduced-sodium diced tomatoes
1 1/2 pounds small shrimp (41-50 per pound), peeled and deveined
1/2 cup chopped fresh cilantro
Cornbread topping
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nonfat milk
1/4 cup canola oil
1 large egg
1 tablespoon honey

1. To prepare filling: Heat oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and salt; cook for 20 seconds. Pour in tomatoes; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking dish.
2. Preheat oven to 350°F.
3. To prepare cornbread topping: Whisk flour, cornmeal, baking powder and salt in a large bowl. Whisk milk, oil, egg and honey in a medium bowl until smooth. Pour into the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
4. Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving (or follow make-ahead instructions).

NUTRITION INFORMATION: Per serving: 226 calories; 8 g fat (1 g sat, 4 g mono); 104 mg cholesterol; 24 g carbohydrate; 15 g protein; 3 g fiber; 522 mg sodium; 222 mg potassium.

Nutrition bonus: Vitamin C (30% daily value), Iron & Vitamin A (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 lean meat

MAKE AHEAD TIP: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, in a preheated 350°F oven for 1 hour.

A friend made for a dinner party to rave reviews. It was fantastic. I cannot wait to make it myself!

Anonymous, Raleigh, NC

i've made this twice now, and it has been a hit both times. it is also very good for lunches the following day! it's especially great for using up a bountiful zucchini harvest.

Anonymous, saint peters, pa

I've made this twice and it's been a BIG hit both times. I confess I used packaged cornbread once, and it was JUST FINE. I think it's better with TWO packages of cornbread....and it makes a LARGE casserole. I'm sure I could serve 6-8, but certainly not 12 from this recipe.

Anonymous, Houston, TX

This has been a huge hit. I especially appreciate that it comes together very quickly. I add a couple of cups of black-eyed peas or a can of rinsed kidney beans. I also make it in a large oven-friendly skillet to save on clean up.

Anonymous, Ann Arbor, MI

Have served this twice for dinner parties and been asked for the recipe both times. I like it because it can be made ahead--and because it's delicious.

, San Francisco, CA

This dish has a wonderful aftertaste that lingers and makes you want more. The initial texture and flavours lack a "wow" factor, but there is nothing wrong with it. I had no zuchinni, so used frozen spinach as a substitute, and also used a half tsp of chipoltle chilli pepper, rather than 1 1/2 tbsp of chilli powder. Oh, I also used 50% whole wheat flour. Easy, tasty, great for everyday.

Anonymous, Calgary, AL

I've made this wonderful dish a number of times and love it. Leftovers can be frozen and taste great reheated. The last time I only had 1 lb of shrimp and substituted 1/2 lb cooked chicken breast and it was just as good. Also saves you the price of the extra shrimp.

Diane, Wilmette, IL