Wash zucchini, trim ends and cut in half. Scoop out pulp with a melon baller and dice pulp. Salt zucchini and turn upside down on paper towels to drain while you make sauce.

Brown sausage in skillet, remove and drain well. Add mushrooms, zucchini pulp and onion to skillet and cook until mushrooms are golden and onions are soft. Return sausage to skillet and season with salt, pepper, Italian seasoning and garlic powder or garlic. Add Marinara and simmer for 15 minutes. Cook pasta, drain. Add 1/4 cup Parmesan cheese. Place pasta in the bottom of and oil sprayed casserole dish and top with zucchini boats. Fill zucchini boats generously with sauce and top with more Parmesan. Cover and refrigerate for up to 24 hours or bake at 350 until hot and bubbly, 30-45 minutes. Serves 4.