Zucchini Cornbread Casserole

Yield

8 servings

15

60

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.

Calories: 261 kcal

Carbohydrates: 23.4 g

Cholesterol: 83 mg

Fat: 13.6 g

Fiber: 1.2 g

Protein: 11.9 g

Sodium: 820 mg