How to Make ZUCCHINI CORNBREAD
- In 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.