Zucchini Cornbread Casserole

Zucchini Cornbread Casserole
recipe found at allrecipes

Ingredients
• 4 cups shredded zucchini (about 2 zucchini)
• 1 onion, chopped (I used ½ an onion)
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8X8 dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 8x8 dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 45 minutes.