Zucchini Corn Bread Bake

Coarsely shred enough zucchini to make 1/3 cup, set aside. Cut remaining zucchini into 1/4 inch slices. In a 10 inch skillet brown sausage. Remove sausage from skillet and reserve drippings.

To drippings in skillet add zucchini slices and onion, stirring to coat. Cover and cook over medium low heat about 5 minutes or until zucchini is slightly softened, stirring twice.

In a greased 8 x 1 1/2 inch round baking dish, starting in the center of dish, arrange cooked zucchini slices in concentric circles using all of the slices.

Prepare corn muffin mix according to package directions; stir in the shredded zucchini, cooked sausage and shredded Cheddar cheese. Spread mixture evenly over zucchini slices in pan.

Bake in 350 degree oven for 25-30 minutes or until top is golden brown. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter. Cut into wedges to serve.