2 lb. zucchini
1 c. packed bread crumbs
2 tbsp. water
2 eggs
6 tbsp. vegetable oil
1 1/2 lbs. sausage
1/4 c. butter
1/2 c. chopped onion
1/4 c. flour
1 (13 3/4 oz.) can chicken broth
1/2 c. light cream (or evaporated milk)
1/2 c. grated Parmesan

Slice zucchini, dip into egg and crumbs and fry until brown. Cook sausage at low heat. Melt butter and saute onion. Add flour to onion and remove from heat. Stir in broth gradually. Return to heat until thickened. Stir in cream and cheese.

In a 13 x 9 x 2 inch pan, arrange 1/2 of zucchini over 1/2 of the sauce. Place all sausage in center. Add remaining zucchini and sauce. Cover and cook at 375 degrees for 20 minutes.