12 oz. bulk pork sausage
15 1/2 inch thick slices French or sourdough bread
3/4 c. shredded Monterey Jack cheese (3 oz.)
3/4 c. shredded pepper cheese (3 oz.)
1 1/2 c. thinly sliced zucchini
4 eggs
1 c. milk
1 (8 oz.) can tomato sauce
1/3 c. green chili salsa
1/4 tsp. salt
butter

In a small skillet cook sausage 10 to 12 minutes or until done; drain. Line a 12 x 7 1/2 x 1 inch baking dish or 1 1/2 quart shallow casserole with 10 of the bread slices, overlapping slightly. Sprinkle cheese over bread; top with zucchini slices and cooked sausage.

In a bowl beat eggs, milk, tomato sauce, chili salsa, and salt with a rotary beater until blended. Pour over layers in casserole. Butter remaining bread slices; cut in cubes. Place over top of casserole.

Let stand 1 hour at room temperature or several hours in the refrigerator. Bake in 325 degree oven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 to 10 servings.