Spanish Zucchini Cornbread Casserole

“A very tasty side dish casserole that is easy to prepare and to make. This one is one that I love to make in the winter time. Everyone in our family loves it. "

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 8 10 oz Servings

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

Directions

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.