BRUNCH - zucchini cornbread

As Summer draws sadly to an end, and a chill sets in the air, it becomes the perfect time to host a brunch and re-connect with people you have not had the pleasure of seeing in a while. The delightful combination of breakfast and lunch is sure to please all your guests. This week's recipes are easy to prepare and serve, whch means less time in the kitchen, and more time enjoying the company.

Zucchini Cornbread Casserole

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded (divided)

preheat oven to 350

grease a 2qt casserole dish or a 13x 9 pan

combine zucchini, onion, eggs, muffin mix, salt, pepper, and 4 oz. of cheese in a bowl

spread mixture into casserole dish

sprinkle remaining 4 oz of cheese on top

bake (uncovered) for 1 hour, until set

can be made the night before and re-heated before serving