SPAGHETTI CRUST:

1 (7 oz.) pkg. spaghetti, cooked & drained
2 tbsp. butter, melted
1/2 c. fresh Parmesan cheese, grated
1 egg, beaten

FILLING:

1 lb. sweet Italian sausage
1 clove garlic, minced
1 sm. zucchini, peeled & chopped
1/2 c. (8 med.) green onions, chopped with tops
1/2 c. (4 lg.) mushrooms, chopped
2 tbsp. chopped fresh parsley, no stems
5 med. fresh tomatoes, peeled & finely chopped
1/2 tsp. salt
1/4 tsp. black pepper
1/2 - 1 tsp. Italian seasoning
1 c. Mozzarella cheese, grated or cubed

Mix well spaghetti, butter, Parmesan cheese and egg. Spread evenly in a well greased 9" to 10" pie pan. Remove sausage from casings; crumble into a large skillet. Add the garlic, zucchini, onion, mushrooms and parsley. Cook until sausage is no longer pink. Add tomatoes, salt, pepper and Italian seasoning. Mix well. Simmer for 5 minutes, stirring occasionally. Add Mozzarella cheese; mix well. Spread meat mixture evenly over spaghetti. Bake at 350 degrees for 25 minutes. Cut in wedges. Yield: 6 servings.