Stuffed Zucchinis

1-1 1/2 zucchinis per person
Pastina pasta
Olive oil
Onion
Garlic
Uncased sausage
Oregano
Basil
Marinara sauce
Shredded Parmesan cheese

Wash zucchinis and slice in half the long way. Mince onion and garlic, and sauté in olive oil.

Cook the pasta in a small saucepan. You can avoid draining by using a ratio of 1:2, pasta to water, and when it's cooked, add a little bit of oil to keep it from congealing.

Scoop the insides of the zucchinis out, chop, and add to the onion. Add the sausage, and cook until the sausage is cooked and the zucchini is soft. Mix in the herbs and pasta, allowing the filling to thicken and clump.

Preheat the oven to 400. Fill the zucchini to overflowing, and arrange in a baking pan. Pour marinara sauce over each zucchini, and then top with Parmesan cheese.

Bake until the zucchinis are soft, and then broil to brown the cheese.

For a vegetarian option, add some of the sautéed onion, garlic, and zucchini to the pasta. Mix in herbs and cheddar cheese, and fill the zucchinis. Be generous with the herbs, as it won't have the flavor of the sausage.