Zucchini and Sausage Casserole

1 pound pork sausage, optional, see note

1 medium zucchini, thinly sliced

1 small onion, diced

6 eggs, beaten

2 cups milk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dry mustard

2 slices white bread, cubed

1 cup mozzarella, grated

¼ cup parmesan, grated

The day before serving: Brown sausage in skillet until partially cooked; drain, leaving sausage in pan. Add zucchini and onion and cook until onions are translucent. Drain again.

In a medium bowl, whisk together eggs, milk, salt, pepper, mustard, bread and mozzarella. Add sausage mixture and stir well. Pour into 8-by-12-inch baking dish. Cover and refrigerate overnight.

To bake: Heat oven to 350 degrees. Uncover casserole and top with parmesan. Bake about 45 minutes or until bubbly and hot. Let stand 5 minutes before serving. Serve with fresh fruit.

Serves eight to 10. Cut into smaller pieces, this dish works as an appetizer or side dish.

Cook's note: Pork sausage is optional. If you eliminate it, cook zucchini and onion in a thin layer of olive oil and continue with directions.

Nutrition values per serving: 250 calories, 15 g fat (4.5 g saturated), 8 g carbohydrates, 1 g fiber, 20 g protein, 180 mg cholesterol, 1,580 mg sodium.