Zucchini Cornbread Casserole
4 cups shredded zucchini
1 medium onion, chopped
2 eggs beaten
1 package (8.5 ounces) dry corn muffin mix
½ teaspoon salt
¼ ground black pepper
8 ounces cheddar cheese shredded, divided
Heat oven to 350 degrees. 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 mixture into prepared pan and top with remaining cheese. Bake 60 minutes.
Serves eight.
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