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updated: 2/11/2014 2:46 PM

Zucchini Cornbread Casserole

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4 cups shredded zucchini

1 medium onion, chopped

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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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