Spanish Zucchini Cornbread Casserole - cooking recipe

Ingredients

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

Preparation

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