Zucchini cornbread

This was…interesting. It was a bit mushy in the middle but the edges had a nice “crust”. Flavor was pretty bland. I don’t think I would make it again.

Zucchini Cornbread

4 cups shredded zucchini
1 onion, chopped
1 eggs, beaten
1 egg white
1 (8.5 ounce) package dry corn muffin mix
1/4 teaspoon ground black pepper
1 c. reduced fat Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. 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 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.

Yield 9 servings. Per serving= 181 Calories; 8g Fat (39.5% calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.

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