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Thursday, August 8, 2013

Zucchini Cornbread Casserole


Zucchini Cornbread Casserole

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 low fat Cheddar cheese, shredded


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.
Makes 8 servings 231 calories 

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