We have this in the fullness of summer, when our garden spills over with its bounty. Mmmm.
1 (7 oz.) package spaghetti, cook al dente and drain
2 tablespoons butter, melted
1/2 cup parmesan cheese
1 egg, beaten
1 pound sweet Italian sausage
1 clove minced fresh garlic (I use more)
1 small zucchini, peeled and chopped
1/2 cup (4 large) fresh mushrooms
1/4 tsp. ground black pepper
1/2- 1 tsp. Italian seasoning
2 tablespoons chopped parsley (or dried parsley, to taste)
5 medium fresh tomatoes, peeled and finely chopped (can skip the peeling)
1/2 tsp. salt
1 cup mozzerella cheese, grated or cubed (Add LAST)
Cook sausage until browned. Add tomatoes and other filling ingredients; add mozzerella and mix well. Spread over spaghetti and bake in 350 degree oven for @ 25 minutes.