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Zucchini Cornbread Casserole
Ingredients
  • 3 ½ cups of zucchini shredded and thoroughly drained
  • 1 white onion finely diced
  • 16 ounces of premium cheddar cheese shredded and divided
  • 1 cup of corn thawed from its frozen state
  • 1 jalapeño finely diced (seeds can be removed to reduce heat)
  • 2 large eggs
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 package 8.5 oz of corn muffin mix
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