SAUSAGE STUFFED ZUCCHINI (What to do with giant zucchini.)

Anyone who has ever grown zucchini knows that, sooner or later, you turn your back on the zucchini plant and end up with a monster zuc the size of a watermelon.  This is a way to make a tasty meal out of a giant zuc and make it look like you planned to let it grow that big.

Ingredients:

1 oversized zucchini
1 pound hot Italian sausage (Try to find a brand without sugar and non-paleo fillers.  Can be in either roll or    link form.  Hot Italian sausage is spicy enough that you don't need additional spices.  If you use a different variety of sausage, you may need to season it a bit more to balance out the zucchini taste.)
2 eggs
1 large onion

Directions:

• Cut the zucchini in half lengthwise and scoop out all the seeds and soft parts.  You want enough room for the filling, so carve a generous trough.  Place the two halves in a 9x13 baking pan.  Glass ones work best.

•  Remove the sausage from its casings, if necessary, and put it in a medium sized bowl.
• Dice the onion and add it to the sausage.
• Add the two eggs to the bowl.
• Using your hands, mix the ingredients thoroughly.
• Spoon the sausage mixture into the hollow zucchini.

• Cover the pan with foil and bake in a 350 degree oven for an hour or until the squash is soft.