Good Morning, Miz Nancy, Ditto and Little One:

I have been making this recipe for a good while and cannot for the life of me remember where I found it - it may well have come from your newsletter. If so, I apologize to whoever sent it in but please know we love it! I usually I cut the ingredients in half to make a more appropriate size supper for me and my husband. It is also delicious with fresh baby bella mushrooms instead of canned - add them with the zucchini, draining a bit of the liquid before stirring in the cheese.
Julia in PA

Sausage and Zucchini Casserole

1 pound mild pork sausage (or lean ground pork)
1/2 cup chopped onion
2 cloves garlic, minced
1 cup diced fresh tomatoes, drained
4 cups cubed zucchini
8 oz. canned sliced mushrooms (drained)
8 oz. shredded reduced-fat cheddar
1/4 tsp. oregano
Salt and pepper to taste

Cook the sausage, onion and garlic in a large non-stick skillet over medium heat, stirring until sausage is cooked through; drain grease. Stir in the zucchini and tomatoes and cook until nearly tender. Stir in the mushrooms and cheese; season with oregano, salt and pepper. Spread in a lightly greased 9x13 baking dish. Sprinkle with a little additional cheese if desired.
Bake uncovered at 325º for about 30 minutes, until lightly browned and bubbly.
Bren on Lake D'Arbonne, Louisiana

http://www.nancyskitchen