(From The Zucchini Houdini)

4 medium zucchini

1 pound bulk sausage

1 small onion, chopped

1 clove garlic, minced

⅔ cup seasoned breadcrumbs

½ cup plus 2 tablespoons grated Parmesan cheese

1 egg, beaten (or ¼ cup egg substitute)

¼ teaspoon salt

½ cup water

Cut zucchini lengthwise. Scoop out the seeds and discard them. Scoop out the pulp, leaving a ¼-inch shell. Chop the pulp. In a large skillet, brown the sausage. Add the onion, garlic, and chopped zucchini pulp. Sauté for 5 minutes. Remove from heat. Add breadcrumbs, ½ cup Parmesan cheese, and egg. Mix well. Sprinkle salt in each zucchini shell. Fill evenly with meat and zucchini mixture. Sprinkle with remaining Parmesan cheese. Place shells in ungreased baking dishes. Pour ½ cup of water into the bottom of each dish. Cover with foil. Bake at 350 degrees for 15 minutes. Uncover and bake another 15 minutes or until zucchini is tender.