Italian Stuffed Zucchini

• 2 large zucchini (about 1 1/2 lb)
• 1 12 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 tablespoons minced parsley
• 1 teaspoon oregano
• 1 teaspoon salt
• 14 cup grated parmesan cheese
• 2 tablespoons olive oil

1. Cut zucchini in half lengthwise and hollow out, leaving shell 1/8 thick.
2. Chop pulp and measure 2 cups.
3. Cook sausage, crumbling meat as it cooks.
4. Add zucchini pulp, onion, and garlic to the sausage, and continue to cook until sausage has lost all pink color.
5. Meanwhile, cook macaroni according to package directions and drain in colander.
6. Drain fat from sausage and combine with macaroni, tomato, cheddar cheese, parsley, oregano and salt, mixing well.
7. Preheat oven to 350 degrees F.
8. Brush inside of zucchini halves with olive oil and salt lightly.
9. Mound the filling in the halves and place in a shallow baking dish.
10. Add about 1/2 cup or more of water, cover with foil and bake for about 40-45 minutes.
11. Remove from oven and sprinkle with Parmesan cheese.

zucchini, italian sausage, onion, garlic, shell macaroni, tomatoes, cheddar cheese, parsley, oregano, salt, parmesan cheese, olive oil

Taken from www.food.com/recipe/italian-stuffed-zucchini-25758 (may not work)