2 large zucchinis (about 1 1/2 lb)
1 1/2 lbs. bulk Italian Sausage
1 large onion, chopped
2 cloves garlic, minced
1 cup dry small shell macaroni
2 large tomatoes, peeled and chopped
1 cup grated cheddar cheese
2 Tbsp minced parsley
1 tsp. oregano
1 tsp. salt
1/4 cup grated Parmesan cheese
2 Tbsp olive oil
Cut zucchini in half lengthwise and hollow out, leaving shell 1/8
thick. Chop pulp and measure 2 cups. Cook sausage, crumbling meat
as it cooks. Add zucchini pulp, onion, and garlic to the sausage,
and continue to cook until sausage has lost all pink color.
Meanwhile, cook macaroni according to package directions and drain
in colander. Drain fat from sausage and combine with macaroni,
tomato, cheddar cheese, parsley, oregano and salt, mixing well.
Preheat oven to 350. Brush inside of zucchini halves with olive
oil and salt lightly. Mound the filling in the halves and place
in a shallow baking dish. Add about 1/2 cup or more of water,
cover with foil and bake for about 40-45 minutes. Remove from oven
and sprinkle with Parmesan cheese. Serves 4.