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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From BHG. Ingredients:
3 cups shredded zucchini |
1 (8 1/4 ounce) package corn muffin mix |
1 1/3 cups shredded italian cheese blend, divided |
4 eggs |
1/2 cup cooking oil |
1/2 cup finely chopped onion |
1/4 cup buttermilk |
1/2 teaspoon italian seasoning, crushed |
hot pepper sauce (to taste) |
2/3 cup chopped almonds |
Directions:
1. In a mixing bowl, combine the zucchini, muffin mix, 1 cup of cheese, eggs, oil, onion, buttermilk, Italian seasoning, and pepper sauce.
2. Transfer mixture to a greased 2 to 2 1/2 quart casserole.
3. Sprinkle with almonds and remaining cheese.
4. Bake, uncovered, in a preheated 350° oven for about 35 minutes or until knife comes out clean.
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