Ingredients
4 cups cubed summer squash (yellow, zucchini, pattypan and/or sunburst)1 pound bulk pork sausage, cooked and drained1 cup dry bread crumbs1/4 cup chopped green pepper1/4 cup chopped onion1/2 cup grated Parmesan cheese2 large eggs, beaten1/2 cup whole milk1/2 teaspoon salt
Preparation
Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes.
