Zucchini Cornbread Casserole

It has been over A MONTH since I've added a recipe.  Shame on me and slap my hand.  This little thing called life hasn't allowed me much time for what has become my favorite hobby.  Hopefully with school starting, things will settle down around here and I can get back to it.

I found this on allrecipes.com.  As usual, I modified it to suit our tastes.  Even my pickiest eater liked it.  It smelled awesome while baking!

4 c shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 oz) package Jiffy cornbread mix
1/2 tsp salt
1/4 tsp ground black pepper
garlic powder
onion powder
Beer Can Chicken BBQ seasoning (or any other BBQ seasoning you have)
8 oz. cheddar cheese, shredded

Preheat oven to 350.  Spray a 2 quart casserole dish with nonstick spray.

In a large bowl, mix together the zucchini, onion, eggs, Jiffy, and spices.

Stir in half of the cheese.  Spread into the dish, top with the remaining cheese.  Bake for 60 minutes or until golden brown.


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