1. Preheat oven to 375 degrees.
2. Lightly grease a 9 x 13 baking dish (I like to use coconut spray oil or a little butter).

Prepare Filling:

1. In a large non-stick skillet over medium heat, crumble sausage to begin to brown.
2. Add shredded zucchini, green onion and pepper. Cook over medium heat until zucchini is tender and has released its water content, about 15 minutes (DO NOT DRAIN LIQUID).
3. Stir in corn kernels (they can still be frozen) and cheese. Mix well.
4. Stir in kuzu that has been dissolved in 2 tbsp water. Stir well and turn off heat.
5. Pour mixture into baking dish and set aside.

**NOTE: Do Not Drain this liquid that you’ll see in the pan (this is the water content that the zucchini released); it will look like a lot but the kuzu (or other starch) will thicken it. The water-soluble nutrients in leafy and tender veggies (like B-vitamins) are in this liquid so you want to retain it; this liquid also contributes to your daily hydration. Adding a little starch works well to bind the liquid in dishes avoiding having to drain them.

Prepare Cornbread:

1. In a medium mixing bowl, add flour, cornmeal, baking powder, baking soda, and salt. Mix well.
2. In a small mixing bowl, add egg, buttermilk, melted butter, and honey. Mix well.
3. Add egg mixture into dry ingredients. Gently stir to mix well.

Prepare Bake:

1. Evenly pour cornbread mixture over the top of sausage and veggie filling.
2. Bake, uncovered until topping is golden brown, about 20-25 minutes. Check often after 15 minutes to avoid burning (individual ovens will vary).
3. Allow to cool before cutting (allows filling to set).