Categories: Casseroles, Meats, Sausages, Italian, Pasta 
      Yield: 6 servings 
  
      1 lb Squash,yellow crookneck         1 1/2 c  Spaghetti sauce,canned 
      1 lb Zucchini                          1/2 c  Monterey Jack cheese,shreded 
    1/2 ts Salt                            1 1/2 c  Cottage cheese,low-fat 
           Pepper                            1/4 c  Parmesan cheese,grated 
      6 tb Butter or margarine               1/4 c  Bread crumbs 
    1/2 lb Italian sausage,no casings          1 ts Butter,melted 
  
  1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper. 
   
  2. Saute squash in butter in a skillet over medium heat; drain and set 
  aside. 
   
  3. Add sausage to skillet; cook until browned, stirring until crumbly. 
  Drain of excess fat. 
   
  4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes. 
   
  5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in 
  a 12x7-inck baking dish. 
   
  6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with 
  melted butter. 
   
  7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.