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.