Zucchini Cornbread Casserole
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Zucchini Cornbread Casserole

1. Shredded zucchini - 4 cups
2. Onion, chopped - 1
3. Eggs, beaten - 2
4. Dry corn muffin mix - 1 (8.5 ounce) package
5. Salt - ½ teaspoon
6. Ground black pepper - ¼ teaspoon
7. Cheddar cheese, shredded - 8 ounces

How to cook deliciously - Zucchini Cornbread Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

2. Stage

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.

3. Stage

Bake in a preheated oven for 60 minutes.