2 med. zucchini
1/2 lb. bulk Italian or pork or turkey sausage
1/4 c. chopped onion
1 (8 or 8 1/2 oz.) pkg. corn muffin mix (or use your own recipe)
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 the sausage. Remove it from the pan, but reserve the drippings.

Cook the zucchini slices and onion in the drippings. Cover and cook over medium heat about 5 minutes or until soft. Stir once or twice.

In a greased 8x1 1/2 round baking dish, starting in the center of the dish arrange the cooked zucchini in concentric circles.

Prepare corn muffin mix according to package instructions. Stir in the shredded zucchini, sausage and cheese. Spread the mixture evenly over the zucchini slices in the pan. Bake at 350 degrees for 25 to 30 minutes, or until top is golden.

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