Zucchini Cornbread Squares

If you do not have cornbread mix on hand, a substitute is noted after the recipe.

Serves 6.

Ingredients:

• 3 eggs
• 2 Tbsp olive oil
• 1/2 c Parmesan cheese, grated
• 1 Tbsp fresh basil, minced (or 1 tsp dry basil)
• 1 clove garlic, grated or pressed
• 2 Tbsp grated onion
• 1/4 tsp salt
• 1 c dry corn bread mix***
• 1 1/2 c zucchini, shredded

Directions:

1. Preheat oven to 350 degrees F and butter an 8 x 8 x 2 inch baking dish. Set aside.
2. In a large bowl, beat the eggs with a wire whisk. Add the oil, cheese, basil, garlic, onion and salt. Beat with whisk.
3. Add cornbread mix and blend well.
4. Fold in the zucchini. Pour mixture into prepared pan.
5. Bake 25-30 minutes. Cool 5 minutes before cutting in squares and serving.

***If you do not have cornbread mix, substitute the following: 1/2 cup flour, 1/2 c cornmeal, 1 tsp sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.