Zucchini Cornbread Casserole recipe

6 servings

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

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2 quart casserole dish.

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.

Bake in a preheated oven for 60 minutes.