zucchini

2 medium zucchini -- unpeeled
1/2 pound Italian sausage - removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese

  1. Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.
  2. In skillet, over moderate heat, brown sausage; crumble well. Leaving drippings in skillet, remove sausage to drain. Reduce heat. Add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently.
  3. In a well-sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.
  4. Set oven temperature to 350º
  5. Make the corn muffin mix according to package instructions for Johnnie Cake. Add cheese, crumbled sausage, and shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.
  6. Bake for 25 minutes (more or less) or till top is golden.
  7. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Let it stand a little.

Makes 6 wedges. Serve warm.

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