1 lb. zucchini squash, peeled and diced
1 lb. bulk sausage
1/4 c. chopped onion
1/2 c. cracker crumbs
1 egg, beaten
1 c. Velveeta cheese, cubed
1/4 tsp. salt
1/4 tsp. oregano
Dash of pepper

Cook sausage and drain fat off. Stir in remaining ingredients. Add small amount of water to prevent sticking. Bake in a 2 quart casserole for 1 hour at 350 degrees.