| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Casseroles, Corn |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Zucchini |
| 1/2 |
lb |
Bulk Italian or pork sausage |
| 1/4 |
c |
Chopped onion |
| 1 |
pk |
(8 Or 8 1/2 oz) corn muffin mix |
| 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
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; stir to coat. Cover
and cook over medium-low heat about 5 minutes.
In a greased 8 x 1 1/2 inch round baking dish starting in center arrange
cooked zucchini slices in concentric circles using all sides. Prepare corn
muffin mix to package directions. Stir in shredded zucchini, cooked sausage
and cheese. Spread mixture over zucchini slices in pan. Bake 350 degrees
for 25 to 30 minutes. Using a spatula loosen side, invert dish. Cut into
wedges to serve.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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