Ingredients

• 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 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 14-ounce c no-salt-added diced tomatoes
• 1 1/2 pounds raw shrimp, (41-50 per pound; see Ingredient Note), peeled and deveined
• 1/2 cup chopped fresh cilantro
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup nonfat milk
• 1 large egg
• 1 tablespoon honey

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Cooking Directions

Step 1

To prepare filling: Heat 2 teaspoons 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 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.

Step 2

Preheat oven to 350°F.

Step 3

To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.

Step 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.