Conneaut Zucchini Cassarole

• 3 -4 cups fresh zucchini, chopped
• 2 lbs Italian sausage
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, minced
• 4 slices bread (I used some left over garlic bread but any bread will work)
• 2 cups shredded cheddar cheese
• 1 teaspoon italian seasoning
• 2 (8 ounce) cans tomato sauce
• 1 cup water
• 1 dash salt
• 14 teaspoon pepper
• 34 cup parmesan cheese

1. Cook zucchini in boiling water for aprox.
2. 6 minutes then drain.
3. In a frying pan cook Italian sausage(bulk works better then links for this recipe) until browned and cooked through.
4. Drain any fat.
5. Return sausage to fry pan and add onion, bell peppers and saute' until onion is translucent.
6. Then add garlic and saute' for 1 more minute.
7. Drain if needed and transfer to a large bowl.
8. Tear or cut bread into pieces, add to bowl with sausage/vegetable mixture.
9. Add all remaining ingredients but NOT the Parmesan cheese.
10. Mix well and transfer to a 9 x 13 inch baking dish.
11. Sprinkle with Parmesan cheese.
12. Bake at 350F degrees for about 30 minutes or until it is bubbly and hot.

italian sausage, onion, green bell pepper, red bell pepper, garlic, bread, cheddar cheese, italian seasoning, tomato sauce, water, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/conneaut-zucchini-cassarole-430153 (may not work)