2 lbs. summer squash
1 lb. bulk sausage
1/4 c. finely chopped onion
1/2 c. fine cracker crumbs
4 eggs, slightly beaten
1/4 c. chianti wine
1/2 tsp. mixed Italian herbs
Dash pepper
1 tbsp. salt
1/3 c. grated Parmesan cheese
1/3 tsp. dehydrated minced garlic

Preheat oven to 350 degrees. Butter a 13 1/2 x 8 inch pan. Cook squash in boiling, salted water just until tender, do not overcook. Drain and coarsely chop. Cook sausage, drain off fat. Push sausage to one side and saute onion. Add squash and remaining ingredients. Turn into pan and sprinkle over remaining cheese. Cook 45 minutes just until firm and lightly brown. Serve cut into squares either hot or cold.