3 med. zucchini, trimmed, halved lengthwise
1 tsp. olive oil
1/2 lb. Italian sausage, casing removed
1 onion, chopped
Salt & freshly ground pepper
1 c. whipping cream
1 tsp. dried oregano, crumbled
1/2 lb. Fontina cheese, grated
1/2 lb. penne

Preheat oven to 375 degrees. Grease 2 1/2 - 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces.

Heat oil in heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with fork. Transfer to bowl using slotted spoon; drain well. Add onion to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender, about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to boil. Add half of Fontina cheese to sauce and stir just until melted.

Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite; drain well. Return to pot. Add sauce and stir until blended. Taste and adjust seasoning. Transfer to prepared casserole. Top with remaining cheese. (Can be prepared one day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Bake until heated through, about 15 minutes. Serve hot. Nice to serve with salad and Italian bread. 2 to 4 servings.