4 med. size zucchini
8 oz. Italian sausage, hot or sweet
1 med. size yellow onion, chopped
3 tbsp. minced parsley
2 tbsp. minced basil or 2 tsp. dried basil, crumbled
1/4 tsp. dried marjoram or thyme, crumbled
1/4 c. fine, dry bread crumbs
1/4 tsp. each salt & black pepper
1 egg

Cut in half lengthwise, about 1 1/2 pounds total weight.

Place zucchini halves in a large saucepan, weigh them down with a small plate so they will cook evenly and cover with boiling water. Over moderately low heat, simmer for 6 to 8 minutes or until the zucchini are almost tender. Drain and refresh under cold running water.

With a spoon, scoop the pulp from the zucchini, leaving a 1/4" border all around. Chop the pulp coarsely, transfer to a sieve and press with the back of a large spoon to extract any excess liquid, set pulp aside. Place zucchini on paper toweling to drain.

Remove and discard the sausage casings, break up the meat and saute in a 10" skillet over moderate heat for 5 minutes. Add the onion, basil and marjoram. Cook 5 minutes more or until the onion is soft. Remove from the heat, add the bread crumbs, 2 tablespoons of the Parmesan cheese and the salt and pepper. Preheat oven to 350 degrees. Mix the egg with the stuffing mixture and fill the zucchini cavity with equal amounts of the stuffing.

Place the zucchini boats in a 13"x9"x2" baking dish, sprinkle 2 tablespoons Parmesan cheese. Bake, uncovered for 35 to 45 minutes or until the zucchini are heated thoroughly and the filling has a lightly brown crust.