3 medium zucchini
2 medium onions, chopped
1 medium head cauliflower, shredded
1 medium green bell pepper, minced
1 teaspoon salt
1 tablespoon molasses
1 cup yellow cornmeal
1 cup white sugar
2 tablespoons melted butter
2 teaspoons baking soda
Preheat oven to 400 degrees F (200 degrees C).
Cut zucchini into 1-inch slices. Lightly grease a medium skillet or griddle; heat on low-medium heat. Use a wooden spoon to scoop zucchini into 1-inch squares and cornmeal into 2-inch squares. Spread zucchini squares on top surface of prepared pan.
In a large bowl, combine onion, cauliflower, bell pepper and salt and pepper. Top with molasses and brown sugar. In a medium saucepan, heat green bean and garlic over medium heat. Mix in yellow cornmeal, add remaining 2 tablespoons sugar, butter and baking soda. Pour over vegetables in skillet.
Bake at 400 degrees F (200 degrees C) for 45 minutes. Cool slightly before filling is added. Cover and refrigerate overnight before serving.