Zucchini and saussage upside down cornbread

I was looking for a nice main dish incorporating zucchini the other day and came across this recipe for Zucchini Upside Down Cornbread. I liked the sausage and am always up for cornbread, so we gave it a shot. Not sure about the cooking time they list, I ended up doing about 45 minutes, at least 30 of which were at 425, which is what the cornbread recipe called for. I’d guess 40-45 minutes at 425 is the best bet. It sure looked good when it came out of the oven, but flip it over and wow, it’s a nice looking dish that tastes great and fills you up!

Zucchini and sausage upside down cornbread

Based on Bastrop Farmers Market

2 medium zucchiniZucchini and sausage upside down cornbread
1 lb Turkey/Chicken Italian sausage
1/4 cup chopped onions
8 ounces corn muffin mix–or recipe from corn meal container
1/2 cup shredded cheddar cheese

  1. Preheat oven to 425º
  2. Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remainder into 1/4-inch slices.
  3. In skillet, over medium-high heat, brown sausage; crumble well. Add the onion when partially cooked. Remove sausage onions and drain if needed. Reduce heat a bit. Add zucchini slices to pan. Cook over medium heat until browned, about 5 minutes, stirring twice.
  4. 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.
  5. Make the corn bread mix according to package instructions. Add cheese, crumbled sausage and onions, andZucchini and sausage upside down cornbread before flipping over shredded zucchini to cornbread batter. Spread mixture evenly over the zucchini slices.
  6. Bake for 45 minutes, till top is golden.
  7. Using a spatula, loosen sides of corn bread from dish; invert onto a serving platter.

Makes 6 wedges. Serve warm.

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