2 baby zucchinis (2 small zucchini)
1/4 cup butter
1/2 cup heavy cream
1 egg
1/3 cup dried sweet Italian sausage
1/4 onion, chopped
1 green bell pepper, chopped
6 small onions, diced
Preheat oven to 350 degrees F (175 degrees C). Melt butter or margarine in a medium skillet over medium heat; saute zucchini until tender, 1 minute. Stir in cream; cook and stir until sugar completely dissolves from zucchini; remove from heat and set aside, then add egg; cook mixture until simply combined with sauce, 1 cup at a time. Simmer 5 to 6 minutes, or until thickened. Remove from heat and set aside.
Spread hot Italian sausage in an even layer over hot cream. From last layer, add onion; cover well and refrigerate 15 minutes or until almost tender. Serve over meat.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, toss dried sausage, onions and peppers with cooking sauce. Toss sauce with meat.