Spanish Zucchini Cornbread Casserole

Spanish Zucchini Cornbread Casserole


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.

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Nutrition

Ingredients