This is a small recipe because I don't want a lot of leftovers. Get good sized zucchini's, not the super small ones or you won't have enough slices. I cut mine w/ an electric slicer. To slice by hand, cut a flat side for each squash to rest on, so it will be stable, then make the lengthwise slices - at least 1/4" thick. I added sriracha brand hot sauce to the cream sauce but food.com doesn't recognize it as an ingredient so I couldn't list it. I used the JD sausage 'cause I really love it, and am tired of ground beef. It worked very well. Adding thin sliced black or calamata olives, pre-sweated mushrooms, or even chopped spinach or broccoli would be great flavor variations, but of course add they would push up the carb count.