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Kitchen Views – Mexican Zucchini Casserole

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20110706-073341.jpgRecipe adapted from All Recipes


  • 1 egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded zucchini
  • 1 tablespoon seeded, finely chopped mariachi pepper
  • 1/4 cup finely chopped onion
  • 1/3 cup corn bread mix
  • 2 tablespoons shredded parmesean cheese


  1. In a small bowl, beat egg, oil, salt and pepper. Add the zucchini, mariachi and onion; stir to coat. Stir in corn bread mix and cheese.
  2. Pour into a greased 15-oz. baking dish and bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

I also baked the left over corn bread mix to use that up. Yummy!


One thought on “Kitchen Views – Mexican Zucchini Casserole

  1. Where’s the recipe?

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