2 med. zucchini
1/2 to 3/4 lb. Italian or pork sausage (bulk)
1/4 c. chopped onion
1 (8 or 8 1/2 oz.) pkg. corn muffin mix
1/2 c. shredded cheddar cheese

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-low heat about 5 minutes or until zucchini is slightly softened, stirring twice.

In a greased 9-inch pie plate, starting in the center of dish, arrange cooked zucchini slices in concentric circles using all 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 at 350 degrees for 25- 30 minutes or until top is golden. Using a spatula, loosen sides of corn bread from dish. Invert onto a serving platter. Cut into wedges to serve.