4-6 med. zucchini, halved lengthwise
1 lb. sweet Italian sausage, removed from casing
1 med. onion, minced
1/2 tsp. basil
1/2 tsp. oregano
1/4 lb. Mozzarella cheese, chunked
1/3 c. bread crumbs
1/4 tsp. salt
Dash pepper
1 (15 oz.) can spaghetti sauce

Scoop out the insides of zucchini, leaving 1/4 inch shell, and chop. Blanch the shells for 8-10 minutes, drain well. Fry sausage until thoroughly cooked; add onions and chopped zucchini. Cook until vegetables turn clear. Drain off excess fat and juice. Add basil, oregano, Mozzarella, bread crumbs, salt and pepper; mix well. Stuff the shells with mixture, place in 9 x 10 baking dish and drizzle can of spaghetti sauce over shells. Bake at 375 degrees for 20-25 minutes.