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“From BHG.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 3 cups shredded zucchini
  • 1 (8 1/4 ounce) package corn muffin mix
  • 1 13 cups shredded Italian cheese blend, divided
  • 4 eggs
  • 12 cup cooking oil
  • 12 cup finely chopped onion
  • 14 cup buttermilk
  • 12 teaspoon italian seasoning, crushed
  • hot pepper sauce (to taste)
  • 23 cup chopped almonds

Directions

  1. In a mixing bowl, combine the zucchini, muffin mix, 1 cup of cheese, eggs, oil, onion, buttermilk, Italian seasoning, and pepper sauce.
  2. Transfer mixture to a greased 2 to 2 1/2 quart casserole.
  3. Sprinkle with almonds and remaining cheese.
  4. Bake, uncovered, in a preheated 350° oven for about 35 minutes or until knife comes out clean.

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