Zucchini Cornbread Casserole

By jenknoll

Servings Per Recipe: 8

Amount Per Serving

Calories: 261
Total Fat: 13.6g
Cholesterol: 83mg
Sodium: 820mg
Total Carbs: 23.4g
Dietary Fiber: 1.2g
Protein: 11.9g

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

Details

Servings 8

Preparation

Step 1

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

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.

3. Bake in a preheated oven for 60 minutes.