I made a fajita buffet for a crowd this week and served this on the side instead of a rice dish!

 

Zucchini Cornbread Casserole

 

4 cups shredded zucchini                              ½ tsp. salt

1 onion, chopped                                         ¼ tsp. pepper

2 eggs, beaten                                            8 oz. cheddar cheese, shredded

1 (8.5 oz.) pkg. cornbread mix                     optional:  1 Tbsp. jalapenos, chopped

 

Preheat oven to 350°.  Grease a 2 qt. Casserole dish.  In a large bowl, mix together the zucchini, onion, eggs, cornbread mix, jalapeno (if desired), salt and pepper.  Stir in 4 oz. of the cheese.  Spread this mixture into a greased 2 qt. Casseroled dish, top with remaining 4 oz. of cheese.  Bake in oven for 60 minutes.