1 lb. bulk sausage
4 c. summer squash
1/2 c. bread crumbs
1 tbsp. snipped parsley
1 clove garlic
1/2 c. Parmesan cheese
1/2 c. milk
2 beaten eggs
1/2 tsp. oregano
1/2 tsp. salt

Cook sausage and drain. Cook squash and drain, then mash. Mix everything except eggs. Fold in eggs. Bake in loaf pan at 325 degrees for 25-30 minutes.