Zucchini Cornbread Casserole

I found this recipe here last spring. I thought I'd pass it on as another way to use zucchini from the garden- since it is that time of year! I haven't tried it yet, so let me know if you do!

4 cups of shredded zucchini

1 medium onion, chopped

2 eggs, beaten

1 small package dry corn bread mix

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 ounces shredded Cheddar or Jack cheese

Preheat oven to 350 degrees. Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in the cheese. Bake for 60 minutes or until a toothpick inserted in center comes out clean.

If you want it to be cheesier, add 1/4 cup cheese to the recipe to sprinkle on top of casserole when done.

Mimi's comments: This casserole is very quiche like. My entire family loves it! It's a great brunch or dinner dish.