1 lb. loose sausage
5 tbsp. flour
6 c. chopped zucchini
1/2 c. chopped onions
2 tbsp. butter
1 (15 oz.) carton Ricotta cheese
2 eggs, beaten
1/4 c. Parmesan cheese
1 tsp. garlic salt
1/2 tsp. parsley
Pinch of oregano
1 c. shredded Cheddar cheese

Brown sausage, drain well, spread into a 2 quart casserole. Sprinkle with 1 tablespoon of flour, set aside. Cook the zucchini and onions with butter in saucepan you cooked the sausage in until tender, not browned and toss with remaining 4 tablespoons of flour. Spoon 1/2 of this mixture over sausage. Mix cheeses (not Cheddar), eggs, salt and herbs, then spoon over first layer of zucchini. Layer with second half of zucchini mixture. Bake 30 minutes uncovered at 350 degrees. Top with Cheddar cheese last 2 minutes.