Spanish Zucchini Cornbread Casserole

• 4 cups zucchini, Shredded
• 1 yellow onion, Minced
• 1 jalapeno pepper, Minced
• 2 eggs, Beaten
• 1 1/4 cups corn muffin mix
• 1 teaspoon dry onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 10 ounces cheddar cheese
• 1/2 teaspoon baking powder

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
3. In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
4. Stir in 5 ounces of the cheese.
5. Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
6. Bake in a preheated oven for 60 minutes.
7. Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
8. Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.

zucchini, yellow onion, pepper, eggs, corn muffin, onion powder, salt, fresh ground black pepper, cheddar cheese, baking powder

Taken from www.food.com/recipe/spanish-zucchini-cornbread-casserole-519429 (may not work)