Zucchini Cornbread Casserole

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4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces low fat Cheddar cheese, shredded

Preheat oven to 350 degrees F

Grease a 2 quart casserole dish.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese.

Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.

Bake in a preheated oven for 60 minutes.

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