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

Cook zucchini in small amount of boiling salted water about 5 minutes; chop. Brown sausage and drain off excess fat. Combine bread crumbs, Parmesan, zucchini, sausage, parsley, seasoning and egg yolks. Fold in egg whites. Add vegetables gently. Place in 1 quart greased casserole. Sprinkle with reserved crumbs. Bake in preheated 325 degree oven for 45 minutes. Serves 2.