|Categories:||Vegetables, Other Side Dishes, Savory Breads, Quick & Easy, For Kids, Vegetarian, Healthy, Side Casseroles|
|Keywords:||comfort, cheesy, moist, Lenten-meal|
|2 medium||zucchini, chopped|
|1 small||onion, chopped|
|1/2 c||evaporated milk|
|1 pkg||jiffy cornbread mix|
|1 c||sharp cheddar, shredded|
Pinched by Cmom02, and 93 more.
- Grocery List
DirectionsIn a medium skillet over medium heat, saute zucchini and onion in butter for 3 or 4 minutes, until zucchini is not quite tender; set aside.In a large bowl, beat together evaporated milk, eggs, and salt. Stir in the muffin mix and sugar just until combined. Add the zucchini mixture and 1/2 cup cheese; mix well.Pour mixture into a 9-inch deep dish pie plate that has been sprayed with cooking spray. Sprinkle with remaining 1/2 cup cheese.Bake in a preheated 375-degree oven for 25-30 minutes or until golden brown. Cut into wedges and serve.