Boil pasta shells according to package directions until al-dente. Drain and rinse under cold water, then lay them out on a baking sheet to cool so them don’t stick together.

Heat 3/4 cup of oil in a large frying pan oven medium-high heat. Once hot, add zucchini slices (make sure the zucchini slices are not sticking to each other) to the pan and cook until they are lightly golden brown on the edges, stirring occasionally. Work in 2–3 batches if needed to avoid crowding. Remove to a paper towel–lined plate to drain excess oil.

In the same pan with about 2 tablespoons of oil (you may need to remove or add oil to the pan), add diced onions and sauté for about 3 minutes. Stir in garlic and sauté for 30 seconds. Push to the side of the pan, then add sausage. Break it apart and cook until browned.

Stir the sausage, onions, and garlic together. Season with Italian seasoning, garlic powder, salt, and pepper. Add marinara sauce and diced tomatoes, then bring to a simmer. Turn off the heat and set aside.

Spread 1 cup of sausage sauce into the bottom of a 9”x13” baking dish. Spread 1 cup of the sausage sauce evenly over the bottom of the baking dish. Stuff each shell with about 2 tablespoons of the cheese mixture and place them face-up in a single layer. Add any leftover filling into the gaps between shells.

Spoon the remaining sausage sauce evenly over the shells. Sprinkle with the remaining mozzarella and parmesan on top.

Bake at 350F for 20-25 minutes. Garnish with chopped parsley, serve warm, & enjoy!