Corn Bread Bake

• 2 medium zucchini
• 1/4 c. chopped onion
• 1/2 c. (2 oz.) shredded Cheddar cheese
• 1 (8 or 8 1/2 oz.) pkg. corn muffin mix
• 1/2 lb. bulk Italian sausage

1. Coarsely shred enough zucchini to make 1/3 cup, set aside.
2. Cut remaining zucchini into 1/4-inch slices.
3. In a 10-inch skillet brown sausage.
4. Remove sausage from skillet.
5. Reserve drippings. To drippings in skillet add zucchini slices and onion, stirring to coat.
6. Cover and cook over medium-low heat about 5 minutes, or until zucchini is slightly softened.
7. Stir twice.
8. In a greased 8 x 1 1/2-inch round baking dish starting center of dish, arrange cooked zucchini slices in circles around pan using all slices. Prepare corn muffin mix as directed.
9. Stir in shredded zucchini and sausage and shredded cheese.
10. Spread mixture evenly around on top of zucchini slices, bake at 350u0b0 for 25 minutes or until golden brown.

zucchini, onion, cheddar cheese, corn muffin, italian sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=870091 (may not work)