4 medium zucchini
1/2 lb. hot Italian sausage
1/4 c. diced onion
1 clove garlic, crushed
1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
1/2 c. shredded Mozzarella cheese

Cook whole squash in boiling water to cover, 10 minutes. Drain. Cool to touch. Cut squash in half lengthwise; scoop out pulp, leaving 1/4-inch shells. Place shells into a lightly greased baking dish in a single layer.

Mash pulp, drain well and set aside. Remove casing from sausage; crumble into skillet and cook with onion and garlic until browned.

Combine well drained sausage, squash pulp and bread crumbs. Add Parmesan cheese and mix well. Spoon mixture into squash shells.

Bake at 350°F for 10 minutes. Sprinkle with Mozzarella cheese.

Bake for 5 minutes longer.