Zucchini Cornbread Casserole Recipe

Ingredients
<br>- 4 cups shredded zucchini
<br>- 1 onion, chopped
<br>- 2 eggs, beaten
<br>- 1 (8.5 ounce) package dry corn muffin mix
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon ground black pepper
<br>- 8 ounces Cheddar cheese, shredded
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).  Grease a 2 quart casserole dish.
<br>step 2: 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.
<br>step 3: Bake in a preheated oven for 60 minutes.
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Ingredients
- 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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
step 2: 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.
step 3: Bake in a preheated oven for 60 minutes.

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