3 med. zucchini, trimmed & halved lengthwise
1 tbsp. olive oil
1 lb. sweet Italian sausage, casings removed
1 chopped onion
1 c. whipping cream
1/2 lb. grated Fontina cheese
1/2 lb. Penne
1 tsp. oregano (opt.)

Preheat oven to 375 degrees. Grease 2 1/2 quart casserole. Cut zucchini half into thirds lengthwise, then crosswise into 1 1/2 inch pieces. Heat oil in large skillet over medium heat. Add sausage; cook thoroughly, breaking up with fork.

Transfer to bowl using slotted spoon. Add onion to skillet; cook 5 minutes. Add zucchini. Season and cook 8 minutes. Return sausage to skillet. Add cream and oregano. Bring to a boil. Add half the fontina and stir until melted. Cook penne al dente, drain and return to pot. Add sauce and toss to coat.

Transfer to casserole and top with remaining fontina. Bake until heated through, about 15 to 20 minutes. Can be doubled. Can be prepared ahead of time and refrigerated.