Preheat the oven to 375 degrees.
Cook the ground sausage in a pot over medium heat until browned and cooked through.
Shred the carrots and combine with the sausage.
Salt if needed.
Slice the zucchini in half, lengthwise (from top to bottom)
With a metal spoon, scoop out the insides of the zucchini, leaving enough flesh to keep the zucchini from collapsing (About a 1/2 inch)
Place the zucchini, sliced side up, in a 13X9 baking dish (I needed two to bake them all at once.)
Fill each zucchini half with sausage/carrot mixture.
Bake for 30 minutes, or until zucchini is soft enough to eat.
Top with shredded Parmesan and serve.