Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups shredded zucchini

  • 1

    onion, chopped

  • 2

    eggs, beaten

  • 1

    (8.5 ounce) package dry corn muffin mix

  • ½

    teaspoon salt

  • ¼

    teaspoon ground black pepper

  • 8

    ounces low fat Cheddar cheese, shredded

Directions

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. Makes 8 servings 231 calories


Nutrition

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