Zucchini Cornbread Casserole

INGREDIENTS:

3 1/2 cups shredded zucchini, well drained

1 white onion, diced

16 ounces shredded cheddar cheese, divided

1 cup frozen corn, thawed

1 jalapeño, diced (remove seeds for less spice)

2 eggs

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

½ black pepper

1 (8.5 0z) box corn muffin mix

DIRECTIONS:

Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking dish.

In a large bowl, mix together the zucchini, onion, half the cheese, corn, jalapeño, eggs and spices.

Slowly mix in the corn muffin mix until fully combined …