Instructions: 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 8x1-1/2 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).

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