8 ounces bulk pork sausage or 1 pound deer sausage

3 zucchini sliced

1 onion finely chopped

2 tablespoons butter

2 cups shredded Colby-Monterey Jack cheese

1 box stove top stuffing mix

4 1/2 ounce can chopped green chilies, drained

Remove sausage from casing and brown in skillet, stirring unit it crumbles. Drain well and set aside. In a large skillet over medium heat, sauté zucchini and onion in butter until tender.

Combine zucchini mixture, sausage, cheese, stuffing and chilies, stir well. Spoon into a lightly greased 2-quart casserole dish. Bake uncovered at 350 degrees for 40 minutes or until golden and bubbly. Serves 8.

Linda Carlos, Patoutville

2010 Cajun / Creole Cookbook