| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
New, Text, Import |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Zucchini — unpeeled |
| 1/2 |
lb |
Italian sausage (turkey) — |
|
|
Removed from casings |
| 1/4 |
c |
Chopped onions |
| 8 |
oz |
Corn muffin mix |
| 1/2 |
c |
Shredded cheddar cheese |
| 1 |
ts |
Finely chopped orange zest |
|
|
Optional |
INSTRUCTIONS
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 1/4-inch 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
medium-low heat until slightly tender, about 5 minutes, stirring twice and
gently. - In a well-sprayed 8x1-1/2 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, thumb-thump to loosen. Makes 6
wedges. Serve warm. Great with honey-butter (mix equal parts together).
Recipe By : BHG, Sep 1986, p.95
Posted to Master Cook Recipes List, Digest #92
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