|Bulk italian sausage||1 Pound|
|Zucchini||1 1⁄2 Pound, sliced|
|All purpose flour||3 Tablespoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Tomatoes||2 , peeled, cubed|
|Black pepper||1⁄8 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Chablis wine||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Teaspoon|
In a large skillet, break sausage into small pieces.
Cook until golden brown.
Coat zucchini with flour.
Add zucchini and onion to cooked sausage.
Saute until zucchini is golden brown, about 5 minutes.
Add tomatoes, salt and pepper.
Cover and cook 5 minutes.
Stir in milk and wine.
Continue cooking until thick and bubbly.
Remove from heat.
Stir in cheese.
Makes about 4 cups.