1 1/2 c. green pepper, chopped
1 c. onion, chopped
3 cloves garlic, pressed
1 c. carrots, thinly sliced
2 c. zucchini, thinly sliced
1 1/2 c. fresh mushrooms, sliced
1 1/2 lb. Italian sausage, casing removed
3 c. prepared chunky garden vegetable spaghetti sauce
1 1/2 tsp. Italian seasoning, divided
1 (12 oz.) pkg. refrigerated flaky buttermilk biscuits
2 tbsp. butter, melted
2 tbsp. grated Parmesan cheese

Preheat oven to 375°F. Chop green pepper and onion. Press garlic. Slice carrots, zucchini and mushrooms. Cook sausage, green pepper, onion and garlic over medium heat until brown and crumbly (about 6 minutes); drain off excess liquid. Add carrots and cook 3 minutes, stirring frequently. Add zucchini and mushrooms; cook 3 minutes, stirring frequently. Stir in spaghetti sauce and 1 teaspoon Italian seasoning. Bring to a simmer and cook 2 minutes. Pour sausage mixture into 9 x 13-inch casserole dish. Place biscuits around outer edge of dish. Melt butter and stir in cheese and remaining 1/2 teaspoon Italian seasoning. Brush over tops of biscuits.

Bake 25 to 30 minutes or until biscuits are golden brown. Serve immediately.