1 (10 inch) zucchini
1/2 lb. hot Italian sausage
1 med. onion
3 sm. canned tomatoes, drained
2 slices of bread
Garlic powder, pepper
1/4 c. water

Wash and trim zucchini, slice lengthwise and then into thirds. Leave 1/4 inch at each end of each piece so you have 6 boats. Save squash removed.

In saucepan on medium heat cook diced onion in 1/4 cup water as onion softens, add sausage, without casing crumbled continue cooking. Add cooked, canned tomatoes cut into small pieces, don't loose juice. Add chopped squash from middle and cook all until sausage is done. Remove from heat and drain. Allowing juices to run into 8x12 pan zucchini will be baked in. Put boats in juice dust with garlic powder and pepper. Combine sausage with 2 slices of bread torn into crumbs. Mix well and pack into boats. Stuff tall mounds. Bake at 350 degrees for 45 minutes.