The best delicious Zucchini Upside Down Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Zucchini Upside Down Corn Bread recipe today!
Hello my friends, this Zucchini Upside Down Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Zucchini Upside Down Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Zucchini Upside Down Corn Bread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Zucchini Upside Down Corn Bread.
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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
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 8×1-1/2 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).
Yields
6 Servings
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