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

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

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 cheese. Spread mixture evenly over zucchini slices in baking dish. Bake in a 350 degree oven for about 25 to 30 minutes or until top is golden.

To serve, use a spatula to loosen sides of cornbread from dish; invert onto a serving platter. Cut into wedges. Serves 5.