3 c. zucchini, sliced thin
1/2 lb. bulk Italian sausage
1/2 c. bread crumbs
1/3 c. grated Parmesan cheese
Salt & pepper
1 tbsp. parsley
2 egg yolks, beaten
2 egg whites, stiffly beaten
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/3 c. mushroom pieces

Cook zucchini in a small amount of boiling salt water, about 5 minutes; drain and chop. Brown the sausage and drain. Combine bread crumbs, Parmesan cheese, zucchini, sausage, parsley, salt, pepper, egg yolks, mushrooms, egg whites and all of the vegetables. Place in a greased casserole dish. Sprinkle with more crumbs. Bake at 325 degrees for 45 minutes.