Recipe - Zucchini Upside Down Corn Bread

2 md Zucchini unpeeled
One half pound Italian sausage (turkey)
Removed from casings
One fourth cup Chopped onions
8 ounce Corn muffin mix
One half cup Shredded cheddar cheese
1 teaspoon Finely chopped orange zest
Optional

From: PatH phannema@wizard.ucr.edu

Date: Mon, 20 May 1996 16:53:43 0700 (PDT)

~ Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder
into 1/4inch slices. 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
mediumlow heat until slightly tender, about 5 minutes, stirring twice and
gently. In a wellsprayed 8x1One half inch round cake pan, starting in center
of dish, arrange cooked zucchini slices in concentric circles using all of
the slices. Set over temperature to 350 degrees F.

~ Make the corn muffin mix according to package instructions for Johnnie
Cake. Add cheese, crumbled sausage, and shredded zucchini, and optional
orange zest, to cornbread batter. Spread mixture evenly over the zucchini
slices. Bake for 25 minutes (more or less) or till top is golden. Using
a spatula, loosen sides of corn bread from dish; invert onto a serving
platter. Let it stand a little, as needed, thumbthump to loosen. Makes 6
wedges. Serve warm. Great with honeybutter (mix equal parts together).

Recipe By : BHG, Sep 1986, p.95

Posted to Master Cook Recipes List, Digest #92