Zucchini-Cornbread Casserole

Ingredients

• 1/2 cup butter, melted
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups zucchini, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups cornbread mix
• 1 cup shredded cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and garlic, and cook until onion is translucent, about 5 minutes. Add the zucchini and cook until tender, about 10 minutes.
3. Stir in the salt, pepper, oregano, and thyme. Add the flour and stir to combine.
4. Spread the zucchini mixture into the prepared baking dish. Sprinkle the cornbread mix over the zucchini.
5. Bake for 25 minutes, until the top is golden brown. Sprinkle with cheese and bake for an additional 10 minutes, until cheese is melted.

Interesting Facts

• Zucchinis are a member of the summer squash family.
• Cornbread is a staple of many Southern dishes.
• Casseroles are a great way to use up leftovers.