Zucchini Corn Bread Bake - cooking recipe

Ingredients

2 medium zucchini
1/2 lb. Italian sausage or pork sausage (casings removed)
1/4 c. onion
1 (8 oz.) pkg. or 8 1/2-oz. corn muffin mix
1/2 c. shredded Cheddar cheese

Preparation

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 from skillet and reserve drippings.
To the drippings add the zucchini slices and the onion, stirring to coat. Cover and cook over medium-low heat for about 5 minutes or until the zucchini is slightly softened, stirring twice.