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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F.
Coat a large ovenproof skillet with cooking spray; preheat skillet over medium heat. Add onion, bell pepper and garlic; cook about 5 minutes or just until tender, stirring occasionally. Transfer half the pepper mixture to a blender or food processor; add tomato sauce, cocoa powder, chipotles, cumin and cinnamon. Cover and blend or process until smooth. Set aside.
Add 2 teaspoons oil to the remaining pepper mixture in the skillet. Add pork and zucchini; cook over medium heat for 4 to 6 minutes or until pork is no longer pink and zucchini is just tender, stirring occasionally. Drain off liquid, if necessary. Stir in blended sauce; heat to boiling. Spread in an even layer.
Meanwhile, in a medium bowl, whisk together milk, egg and the remaining 2 teaspoons oil. Whisk in flour, cornmeal and salt until smooth. Pour flour mixture evenly over mixture in skillet, covering completely.
Bake, uncovered, for 30 to 35 minutes or until topping is set and filling bubbles at the edges. Cut into wedges and serve immediately.