Zucchini Cornbread Casserole

Name: Zucchini Cornbread Casserole
Ingredients: 4 cups shredded zucchini; 1 onion, chopped; 2 eggs, beaten; 1 (8.5 ounce) package dry corn muffin mix; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 ounces Cheddar cheese, shredded

7 ingredients

3 steps

Ingredients

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2

In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3

Bake in a preheated oven for 60 minutes.