Tuesday, August 18, 2009

Zucchini Cornbread Casserole

    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.

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