2 large zucchini (1 1/2 lb each)
1 1/2 lbs. bulk Italian Sausage
1 Cup dry small shell macaroni
1 tomato, peeled and chopped
1 Cup grated cheddar cheese
1/4 Cup grated Parmesan cheese
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. minced parsley
1 tsp. oregano
1 tsp. salt
2 Tbsp. olive oil
Cut zucchini in half lengthwise and hollow out, leaving shell 1/4"
thick. Chop pulp and measure 2 cups. Cook sausage, crumbling meat
as it cooks. Add zucchini pulp, onion, garlic to the meat and
continue to cook until sausage has lost all pink color. Meanwhile,
cook macaroni 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 them. 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 45 minutes. Remove from oven and
sprinkle with Parmesan cheese. Serves 4.