Cheesy Zucchini Cornbread Casserole

Another different way to use an excess of zucchini. It's somewhere between a quick bread and a casserole -- serve it as a side dish or as a bread. Good for breakfast, too.

Cheesy Zucchini Cornbread Casserole

3 cups shredded zucchini

1 onion, thinly sliced and diced

2 eggs, beaten

1 pkg. (8.5 oz) Jiffy corn muffin mix

1 1/2 teaspoons minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon dried dill weed

12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)      

1. Spray a 9x12”( 2-quart capacity) baking dish and preheat oven to 350°.
2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese.
   
3.  Evenly spread into casserole dish and top with reserved cheese. Top with remaining 4 oz. of cheese. 
4. Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.
   

Recipe without photos . . .

Cheesy Zucchini Cornbread Casserole

3 cups shredded zucchini, squeeze and drain

1 onion, thinly sliced and diced

2 eggs, beaten

1 pkg. (8.5 oz) Jiffy corn muffin mix

1 1/2 teaspoons minced garlic

1 teaspoon dried Italian seasoning

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon dried dill weed

12 oz. shredded sharp cheddar cheese (4 oz. reserved for top)      

1. Spray a 9x12”( 2-quart capacity) baking dish and preheat oven to 350°.
2. In a large bowl mix all ingredients except the 4 oz. of reserved cheese. Evenly spread into casserole dish and top with reserved cheese. 
3. Top with remaining 4 oz. of cheese.
4. Bake in a preheated oven for 50 to 60 minutes or until toothpick inserted in center comes out clean.