Spanish Zucchini Cornbread Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 4 cups zucchini, shredded
• 1 yellow onion, minced
• 1 jalapeno pepper, minced
• 2 eggs, beaten
• 1 1/4 cups corn muffin mix
• 1 teaspoon dry onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 10 ounces cheddar cheese
• 1/2 teaspoon baking powder

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 prepare 1 bread loaf baking pan, grease with cooking spray – olive-oil preferred.
• 3 in a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
• 4 stir in 5 ounces of the cheese.
• 5 spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
• 6 bake in a preheated oven for 60 minutes.
• 7 remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
• 8 turn out on a cutting board and slice in 8 even portions. garnish with sprig of fresh cilantro.