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Zucchini Cornbread Bake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner
Zucchini Cornbread Bake
Ingredients
  • cooking spray
  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 1 (8.5 ounce) package dry corn muffin mix
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounces Cheddar cheese, shredded
Instructions
1
Preheat your oven to the desired temperature of three fifty degrees Fahrenheit, or one seventy five degrees Celsius.
2
Next, take a two-quart baking vessel and coat it with cooking spray to prevent sticking.
3
Meanwhile, combine the finely chopped zucchini, sautéed onion, muffin mix, beaten eggs, a pinch of salt, and a few grinds of pepper in a spacious mixing container until everything is harmoniously blended.
4
Then, incorporate the four ounces of cheese into the mixture and stir until it is fully incorporated.
5
After that, pour the cheesy zucchini mixture into the prepared baking dish and sprinkle it with an additional four ounces of cheese.
6
Finally, place the baking dish in the preheated oven and bake until the top is lightly browned and a toothpick inserted into the center emerges clean, taking approximately sixty minutes to achieve this result.