Another Stuffed Success!

It appears as though I haven't been cooking much lately, but the truth is I am finding it more challenging to make "blog worthy" dinners. Tonight's dinner is another farm stand bonzana. I was in Amish country this week and picked up this beautiful giant zucchini for $.50! I've been making so much zucchini lately (zucchini pancakes, zucchini potato gratin, zucchini gnocci, grilled zucchini) it is a wonder I can find another way to prepare this delectable treat. This is something I don't have a recipe for (I know, I know) but just throw together, so you will have to adjust and season to taste.

Stuffed Zucchini
1 large zucchini (straight, not curved) or 4-6 medium
1 lb. Italian chicken sausage, removed from casing
1/2 medium onion, sauteed
2 slices bread, cubed (I used Italian)
1/2 cup Parmesan
1/2 cup mozzarella
3 cups prepared marinara (I accidentaly took meat sauce from the freezer...so we had that)

Split zucchini in half and scoop out a well on the inside. Season zucchini with salt and pepper. In a medium mixing bowl mix sausage, sauteed onion, 1/4 cup Parmesan and bread. Blend well and stuff into the well of the zucchini. Cover with 1/2 the marinara sauce
Place in an oven safe casserole with about 1" of water and cover tightly. Bake at 350 for an hour. Uncover, sprinkle with mozzarella and bake another 15 minutes.

Serve with pasta, marinara and remaining Parmesan cheese.

NOTE: You could cook the sausage ahead of time and only bake the dish for 30 minutes. You could also use standard pork italian sausage.