Chicken Zucchini Casserole

• 4 oz. Italian sausage
• 1/2 c. grated Parmesan cheese
• 1 1/2 c. diced, cooked chicken
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1 Tbsp. melted butter
• 4 medium zucchini (1 to 1 1/2 lb.)
• 1/2 c. fine bread crumbs
• 1 tsp. chopped, fresh parsley
• 1/4 tsp. pepper
• 3 eggs, separated
• 1/4 c. milk

1. Brown sausage in skillet.
2. Drain fat and discard.
3. In small amount of water, cook whole zucchini.
4. When tender, chop finely. Combine cheese and crumbs in large bowl.
5. Set aside 2 tablespoons of cheese crumb mixture.
6. Add chicken, seasonings and chopped zucchini to cheese crumb mix in large bowl.
7. Beat egg whites until stiff.
8. In separate bowl, beat together yolks and milk.
9. Stir into chicken mixture.
10. Gently fold in egg whites.
11. Turn into greased shallow baking dish.
12. Sprinkle with reserved crumbs mixed with melted butter and paprika.
13. Bake, uncovered, at 325u0b0 for 30 to 40 minutes.
14. Makes 4 to 6 servings.

italian sausage, parmesan cheese, chicken, salt, paprika, butter, zucchini, bread crumbs, parsley, pepper, eggs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283619 (may not work)