3 med. zucchini, halved lengthwise
1/2 lb. hot Italian sausage, casing removed
1 onion, chopped
1 c. whipping cream
1 tsp. dried oregano
1/2 lb. Fontina cheese, grated (Italian type)
1/2 lb. penne or tubular pasta
Salt and pepper to taste

Cut each zucchini half into thirds lengthwise, then crosswise into 1 1/2 inch pieces. Cook sausage in skillet until no longer pink, breaking up with a fork. Remove to bowl with slotted spoon. Add onion to skillet and cook until just soft, about 5 minutes. Add zucchini and salt and pepper, saute until almost tender, about 8 minutes. Return sausage to skillet, add cream and oregano and bring to a boil. Add half the Fontina and stir just until melted.

Meanwhile, cook pasta in salted water until just tender but still firm to bite. Drain, return to pot, add sauce and stir to coat. Taste and adjust seasoning. Transfer to 2 1/2 quart greased casserole, top with remaining grated Fontina and bake at 375 degrees until heated through, about 20 minutes. Serve with salad with vinegar and oil dressing. Freezes and reheats well in microwave. Serves 4.