Yield: 6 servings
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8 medium zucchini (3 1/2 pounds)
1 pound sweet Italian sausage
1 large onion, finely chopped (1 cup)
1/4 cup parsley, chopped
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup packaged bread crumbs
2 eggs. slightly beaten

Cooking time: 30 minutes
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Preheat oven to 350 degrees.

Halve zucchini lengthwise.
Cook in boiling water in a kettle just until barely tender, about 10 minutes.
Drain; scoop out seeds with a tip of a teaspoon, leaving shell about 1/4to 1/2 inch thick.
Chop the scooped out portion very finely.
Remove casings from sausages; cook sausages slowly in a large skillet, breaking up with a spoon as it cooks, until no trace of pink remains.
Stir in onion, parsley, basil, salt and pepper.
Cook, stirring occasionally, until onion is tender, about 5 minutes.
Remove from heat; stir in chopped zucchini, Parmesan cheese, bread crumbs and eggs; mixing well.
Fill shells with mixture, dividing equally and mounding slightly.
Arrange shells close together in a 13 X 9 X2 inche baking pan.

Bake for 30 minutes or just until filling is hot.

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