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Zucchini Cornbread Casserole
Ingredients
  • 3 ½ cups shredded zucchini, well drained
  • 1 white onion, diced
  • 16 ounces shredded cheddar cheese, divided
  • 1 cup frozen corn, thawed
  • 1 jalapeño, diced (de-seed for a milder spice)
  • 2 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (8.5 oz) box corn muffin mix
Steps
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