The best delicious Corn Bread Zucchini Bake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corn Bread Zucchini Bake recipe today!
Hello my friends, this Corn Bread Zucchini Bake recipe will not disappoint, I promise! Made with simple ingredients, our Corn Bread Zucchini Bake is amazingly delicious, and addictive, everyone will be asking for more Corn Bread Zucchini Bake.
What Makes This Corn Bread Zucchini Bake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread Zucchini Bake.
Ready to make this Corn Bread Zucchini Bake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
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.
Yields
4 Servings
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