4 to 6 med. zucchini, halved lengthwise
1 lb. sweet Italian sausage, removed from casing
1 med. onion, minced
1/2 tsp. each basil, oregano
1/4 lb. Mozzarella cheese, cubed
1/3 c. bread crumbs
1/4 tsp. salt
Dash of pepper
2 cans spaghetti sauce (with meat)
1 lb. pkg. spaghetti cooked as package directions

Scoop out insides of zucchini, leaving 1/4 inch shells. Chop insides. Blanch shells in boiling water for 8 to 10 minutes; drain. Fry sausage until cooked; add onions and chopped zucchini. Cook until onion is transparent; drain off excess fat and juice. Add basil, oregano, cheese, bread crumbs, salt, and pepper; mix well. Stuff zucchini shells with meat and cheese mixture. Put in small baking dish; drizzle with contents of 1 can spaghetti sauce. Bake at 375 degrees for 20 minutes. Serve with cooked spaghetti and remaining spaghetti sauce on the side.