1 lb. mild Italian sausage
1 med. onion, peeled and sliced
1/4 lb. mushrooms, sliced
1 lb. zucchini, ends trimmed, and sliced 1/4 inch thick
1/2 c. dry sherry
1 tsp. chicken stock base or 1 chicken bouillon cube

Peel and discard casing from sausages (turkey Italian sausage may be used); slice meat into 1/4 inch pieces.

In large electric frying pan, brown sausage pieces over high heat, stirring frequently, for about 8 minutes. Remove sausage from pan and set aside.

To pan drippings add sliced onion and mushrooms; stir constantly over high heat for 3 to 4 minutes or until vegetables are soft and any liquid evaporates. Stir in zucchini, sherry, and 1 teaspoon stock base or bouillon cube. Continue stirring over high heat until zucchini is tender and looks translucent. Stir in browned sausages and heat through. Set frying pan on table and accompany with shredded Parmesan.

Apple wine is the perfect compliment to this dish.