2 medium zucchini unpeeled
1/2 pound Italian Turkey sausage removed from casings
1/4 cup chopped onions
8 ounces corn muffin mix
1/2 cup shredded cheddar cheese
1 teaspoon finely chopped orange zest
Coarsely shred enough zucchini to make 1/3 cup and set aside. Cut remainder into 1/4-inch slices.
In a skillet over moderate heat brown sausage and crumble well. Leaving drippings in skillet and remove sausage to drain.
Reduce the heat and add onion and zucchini slices to pan. Cover and cook over medium-low heat until slightly tender, about 5 minutes, stirring twice and gently as not to break up the zucchini.
In a well sprayed 8x1-1/2 inch round cake pan, starting in center of dish, arrange cooked zucchini slices in circles using all of the slices.
Make the corn muffin mix according to package instructions Add cheese, crumbled sausage, and shredded zucchini, and 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.
Makes 6 wedges.