1 lb. bulk pork sausage
1 clove garlic, crushed
4 c. summer squash, sliced
1/2 c. dried bread crumbs
1/2 c. grated Parmesan cheese
1/2 c. milk
2 eggs, beaten

Cook sausage and garlic until meat is brown. Drain off excess fat. Cook squash covered in small amount of water, until tender; drain. Stir squash and next four ingredients into meat, fold in eggs. Transfer to baking dish. Bake at 325 degrees for 25 to 30 minutes.

Herb flavored stuffing mix may be used instead of dry bread crumbs. A 10" x 6" x 1 1/2" baking dish should be used. Serve 4 to 6.