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Zucchini Cornbread Casserole

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Zucchini Cornbread Casserole

Directions

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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 Cheddar cheese
  • shredded
  • Methods :

  • 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.
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