Corn Bread Bake – a delicious recipe with zucchini, onion, Cheddar cheese, corn muffin, Italian sausage. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Coarsely shred enough zucchini to make 1/3 cup, set aside.
2
Cut remaining zucchini into 1/4-inch slices.
3
In a 10-inch skillet brown sausage.
4
Remove sausage from skillet.
5
Reserve drippings. To drippings in skillet add zucchini slices and onion, stirring to coat.
6
Cover and cook over medium-low heat about 5 minutes, or until zucchini is slightly softened.
7
Stir twice.
8
In a greased 8 x 1 1/2-inch round baking dish starting center of dish, arrange cooked zucchini slices in circles around pan using all slices. Prepare corn muffin mix as directed.
9
Stir in shredded zucchini and sausage and shredded cheese.
10
Spread mixture evenly around on top of zucchini slices, bake at 350u00b0 for 25 minutes or until golden brown.
155
kcal
Calories
10
g
Fat
8
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 medium zucchini, 1/4 c. chopped onion, 1/2 c. (2 oz.) shredded Cheddar cheese, 1 (8 or 8 1/2 oz.) pkg. corn muffin mix, and more.
Yes, Corn Bread Bake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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