Grate your zucchini. Place it in a colander with a pinch of salt to remove moisture. Set aside.

Preheat oven to 400 degrees.

In a cast iron or oven proof skillet over medium heat, add oil.

Once warm, add ground turkey and crumble as it browns.

When ground turkey is almost cooked, add onion, pepper, garlic powder, onion powder, pepper, and salt.

Cook, stirring occasionally, until onions are translucent.

Add corn, and cook, stirring occasionally, for 3 minutes.

Remove from heat.

Use a thin clean towel or paper towel to squeeze liquid from zucchini.

In a bowl, add the zucchini, jiffy mix, egg, milk, and shredded cheese.

Stir until just combined.

Drop the cornbread mix by tablespoons all around on top of the turkey, and use a spatula to carefully spread the cornbread mix on top of the turkey hash.

Bake for 15 minutes or until a toothpick inserted into the cornbread comes out clean.