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Zucchini Cornbread Casserole
Zucchini Cornbread Casserole
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Cheesy zucchini cornbread casserole: Squash, onion, corn muffin mix, and Cheddar cheese blend for a delicious, comforting side dish.
Ingredients:
  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 1 (8.5 ounce) package dry corn muffin mix
  • 2 eggs, beaten
  • 0.25 teaspoon ground black pepper
  • 8 ounces Cheddar cheese, shredded
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 2-quart baking dish with cooking spray.
  • Combine zucchini, onion, muffin mix, beaten eggs, salt, and pepper in a large bowl until thoroughly mixed. Add 4 ounces cheese and mix well. Transfer mixture to a baking dish and top with the remaining 4 ounces cheese before baking.
  • Bake in the oven until the top is golden and a toothpick inserted in the center comes out clean, approximately 1 hour.

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