1 lb. bulk pork sausage (lean)
1 clove garlic, crushed
4 c. sliced yellow squash
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. milk
1 tbsp. chopped parsley
1/2 tsp. oregano
2 eggs, beaten
1/2 tsp. salt

Saute sausage and garlic until sausage is lightly browned; drain. Cook squash in a small amount of boiling water until tender; drain. Combine sausage, squash and remaining ingredients; blend well.

Spoon mixture into a lightly greased 10x10x1 1/2 inch baking dish and bake 50-60 minutes at 325°F until light brown. Serves 6. This is a favorite of my family, even for those who don't eat squash otherwise.