Cut deep slits between ribs of roast, without cutting through the opposite side.
Sprinkle each pocket lightly with salt.
Remove sausage from casing; discard casing.
Cook sausage in skillet until brown; drain drippings.
Combine sausage, zucchini, fennel seed and tomato paste; mix well.
Pack stuffing into slits.
Place roast on rack in a shallow roasting pan.
Sprinkle surface of roast with Italian seasoning.

Roast in a 350 degree F. oven for 20 minutes per pound or until internal temperature on a thermometer reads 145 degrees F.
Remove roast from oven; let rest 10 minutes before carving.