Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

Recipe by Diana S. from allrecipes.com

Dinner,Side Dish 1 Hr. 15 Mins.

Ingredients

8

8 servings

  • cooking spray
  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 1 (8.5 ounce) package dry corn muffin mix
  • 2 eggs, beaten
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 8 ounces Cheddar cheese, shredded

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
  • Mix together zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until well combined. Stir in 4 ounces cheese. Spread evenly into the prepared baking dish. Sprinkle with remaining 4 ounces cheese.
  • Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, about 60 minutes.

Nutritional Facts

Per 8 servings

  • Calories: 245
  • Carbohydrate: 20g
  • Fat: 14g
  • Fiber: 2g
  • Protein: 11g
  • Sugar: 8g

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