Zucchini Cornmeal Spoonbread

3 cups shredded zucchini (about 3 med)

3 eggs

1 cup sour cream

1 cup (4 oz) grated cheddar cheese

1/2 cup chopped onion

1/2 cup melted butter

1/4 tsp salt

1 1/2 cups cornmeal

Heat oven to 400.  Spray 1 1/2 qt dish with cooking spray.  Place zucchini in large strainer set over bowl; let stand 10 minutes.  Press or squeeze zucchini to remove excess liquid.  In large bowl, whisk eggs until blended.  Add sour cream, cheese, onion, butter and salt; stir until combined.  Stir in zucchini and cornmeal until blended.  Pour into dish.  Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

Serves 8