Zucchini Cornbread Casserole
4 cups shredded zucchini
1 onion, chopped 2 eggs, beaten
1 stalk celery finely chopped (optional; could put in chopped kale, spinach or carrots, too)
1 (8.5 oz) package dry corn muffin mix
1/2 tsp salt
1/4 tsp ground black pepper
8 ounces Cheddar cheese, shredded
Preheat oven to 350 degrees. Grease a 2 quart casserole dish. In a large bowl mix zucchini, onion, eggs, muffin mix, salt and pepper (plus any other chopped vegies as shown above). Stir in half the cheese. Spread this mixture into quart casserole dish; top with remaining cheese.
Bake in preheated oven for 60 minutes.