I was searching around for a different recipe to use up the last of the zucchini because we are tired of the usual ways we fix it. I found this recipe and made it tonight. DH and I ate 3/4 of the whole pie, it was soooo good. It reminded me of cornbread stuffing in texture, and it has just a bit of sweetness from the cornbread mix. Yum! Served it with a roasted chicken.
Zucchini Cornbread Casserole
4 c. shredded zucchini
1 small onion, chopped
2 eggs, beaten
1 (8.5 oz) package of cornbread muffin mix
1/2 tsp. salt
1/4 tsp. pepper
8 oz. shredded cheddar
Mix all ingredients, reserving half of the shredded cheddar. Spread in a deeper pie plate that's been lightly sprayed with oil. Bake for 40 minutes in a 350 degree oven. Take out and put the remaining cheddar on top and return to the oven for 20 minutes or until the cheese on top forms a golden crust.
Zucchini Cornbread Casserole
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