6 med. zucchini, 2 lb.
1 lb. bulk Italian sausage
1/4 c. chopped onion
1/2 c. finely crushed Saltines, about 14
1/2 c. grated Italian cheese
1/2 c. shredded skim milk Mozzarella
2 slightly beaten egg, or 2 egg whites plus 2 tbsp. polyunsaturated oil
1 tsp. salt
2 dashes garlic powder
Dash dried thyme

Cook scrubbed whole squash, covered, in boiling salted water 10 minutes or until just tender. Drain, reserving 1/2 to 3/4 cup liquid. Chop zucchini coarsely (about 5 cups). In large skillet, cook sausage and onion together over medium heat until sausage is browned and onion is tender. Drain, add zucchini, reserved liquid, and remaining ingredients. Mix well. Turn into ungreased 2 quart casserole; sprinkle with grated cheese. Bake at 350 degrees for 40-45 minutes or until set and delicately browned. Serves 8.