Stuffed Zucchini

Stuffed Zucchini
From: Phyllis of North Baltimore
2 pound zucchini, sliced lengthwise. Remove the seeds and discard, scoop out pulp leaving ¼” with skin.
Brown ½ pound of sausage and drain, then add in:
¼ cup mayonnaise          2 teasp. dried onion           2 teasp dried parsley
1 teasp oregano               ½ teasp salt                    ½ teasp lemon juice
¼ teasp black pepper chopped zucchini pulp           2/3 cup spaghetti sauce
Stuff back into the shells, place open side up in a 9x13 pan. Sprinkle with shredded mozzarella cheese. Bake at 350 for 45 minutes