1 large Italian sausage
1 yellow onion, thinly sliced
1/2 cup minced garlic
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
salt and pepper to taste
2 eggs, beaten
1 1/2 cups water
1/4 teaspoon salt
2 tablespoons tomato paste
Remove sausage from pan, and cut into small slices. Pour sausage filling into skillet, stir to mixture. Cook over medium heat stirring constantly until set. Thoroughly dampen heat. Remove skillet from heat, then place zucchini slices at end of pan along with tomato paste. Place jar on rack.
Bake uncovered at 350 degrees F (175 degrees C) for 1/2 hour, or until zucchini is tender (see Cook's Note for recipe).