Zucchini and Sausage Casserole

Ingredients

1 pound mild pork sausage 1 1/4 cups grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons Greek seasoning 2 eggs, beaten 1 cup whole milk 3 medium zucchini, sliced into 1/2 rounds 1 small onion, sliced

Directions

1. In a large skillet, brown ground sausage, drain the fat from the skillet, and set the sausage aside. 2. Grease your crock pot with nonstick spray. In a large bowl whisk together the Parmesan cheese, salt, pepper, and Greek seasoning. In another bowl whisk together the eggs and the milk. Place 1/3 of the zucchini over the bottom of the slow cooker. Add 1/3 of the sliced onions over the zucchini. Add 1/3 of the cooked sausage over the onions. Add 1/3 of the milk/egg mixture over the sausage. Lastly add 1/3 of the Parmesan cheese mixture over everything. Repeat layers two more times, ending with the last of the Parmesan cheese mixture. 4. Cover, vent lid with a wooden spoon, and cook on low for 6-7 hours or until done.